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- 15ml - vegetable oil
- 1 - small onion, chopped finely
- 2,5cm - piece fresh ginger, grated
- 1 - clove garlic, grated
- 15ml - curry powder
- 250g - beef mince
- 80ml - coconut cream
- 60ml - water
- 250ml - mixed frozen vegetables, chopped finely
- 60ml - finely chopped coriander
- - salt and pepper
- 2 - sheets frozen puff pastry, thawed
- 1 - egg, beaten lightly
- 15ml - poppy seeds
1 Heat the oil in a large frying pan over medium-high heat. Add the onion, ginger and garlic. Cook, stirring, for 5 minutes or until the onion softens. Add the curry powder. Cook, stirring, for 1 minute or until fragrant.
2 Add the mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Add the coconut cream and water. Bring to the boil. Reduce the heat to low and cook for 15 minutes or until most of the liquid evaporates.
3 Stir in the vegetables and cook for 2 minutes or until heated through. Remove from the heat and stir in the coriander. Season to taste. Set aside to cool.
4 Preheat the oven to 200°C. Line two oven trays with baking paper.
5 Cut each pastry sheet into quarters. Spoon 60ml (¼c) beef mixture in the centre of each square. Brush the pastry edges with a little egg. Fold the pastry in half diagonally to enclose the filling, pressing the edges together with a fork to seal.
6 Place the samosas on the prepared baking trays. Brush the tops with the remaining egg and sprinkle the poppy seeds over. Bake for 15 minutes or until browned.
