Mince Samosas

You cannot make samosas without a filling. Basically you get chicken, mince, potato and cheese fillings for samosas. And samosas are associated with hot curry, too. However, you can make any filling you want for your samosas - so have some fun!! 
This is my version of the mince samosa. It is very rich, and needs to be eaten warm. Samosas can be made a whole meal or be enjoyed for lunch. It is also a great on the road snack, for school, and can be frozen successfully. 

Preparation time for the dough: 1 hour
Preparation time for the filling: 30 minutes
Serves: +- 48 units
Difficulty level: Medium - for the dough

Ingredients for the filling

700g mince
2tbs oil
1 onion, chopped
1tbs balsamic vinegar
2tbs soya sauce
4tbs chutney
2tbs spice for mince
1tbs parsley
1/4t ginger
1t fennel
1/4t hot curry powder
1tbs salt (or to taste)
1/4t black pepper

Method
Heat the oil in a frying pan. Add the onion and fry until starting to brown. Add the mince and fry until starting to brown. 

Add all the other ingredients, mix well and cook until the mince is completely cooked. 

Turn the heat down and let it simmer for about 10min, check constantly that it doesn't burn. The mince should be nicely browned and loosened. Once the mince is done, it has to cool down completely before filling your samosa cones. 

What works well, is to make the mince before you even start with the samosa pastry. The longer the mince rests, the better the flavours develop, too. 
Make your samosas as described in the Samosa Pastry recipe. (This picture just shows the Cheese Filling)

Fry in hot oil until nicely browned. 

Scoop out of the oil onto kitchen towels to drain the excess oil. 

Serve with a salad, or some fresh cream cheese &sweet chillie sauce...

And enjoy!!

Yours in oil and veggies

Risch