This samosa is great for a light lunch and you can easily freeze them before they are fried for another day.
1 TBSP. RAPESEED OIL+ EXTRA FOR LATER ROASTING
2 RED ONION
2 TBSP. KETCHUP
1 TSP. TOMATO PASTE
½-1 GREEN CHILI PEPPER
2 CLOVES OF GARLIC
½-1 TSP. CHILI POWDER
1 TSP. GARAM MASALA
250 G MINCED BEEF
100 G POTATOES
3 TSP. CHOPPED FRESH CORIANDER
SALT AND PEPPER
1 TSP. SUGAR
A ROLL OF PHYLLO DOUGH
Finely chop the red onion and sweat them in 1 tablespoon of oil.
Add the tomato puree, finely chopped chili and garlic, as well as chili pepper and garam masala.
Cook and mix it well together.
Add the meat and sweat until it is browned.
Add 2½ dl water and let the dish cook.
Cook the potatoes, cut into small cubes, for 20 minutes or until the potatoes are tender and the liquid has thickened.
Season with coriander, salt, pepper and ketchup, add sugar if the dish is too spicy.
Allow it to cool down. Take a roll of phyllo dough, one sheet at a time and divide it into 5 strips of 5×10-15 cm.
Brush them with melted butter and a dollop of filling into the top corner.
Fold the dough over so that it forms a triangle, fold it again and keep going until the dough is used up and you have small triangular packages.
Heat 1 cm of oil in a pan and fry the packages until they are golden brown. Let them drip them off and serve them with a good yogurt dip.