Ingredients ½ 1× 2× 3×

• 1 pack good ready-made samosa pastry sheets
• 400 g lean minced meat
• 2 onions, finely chopped
• ½ cup chopped parsley and coriander
• 1 teaspoon mixed spices, cinnamon and cumin
• Salt and black pepper
• 1 tablespoon flour mixed with 2 tablespoons water to seal
• Plenty of oil for frying

Instructions

1. Cook the minced meat in a pan over medium heat until its liquid evaporates, then add the onion and stir for 10 minutes
2. Add the spices and salt, stir for 2 minutes, then take off the heat and let the filling cool completely
3. Mix the parsley and coriander into the cooled meat
4. Lay out a pastry strip, fold it into a triangle and add a tablespoon of filling
5. Fold the triangle tightly to the end and seal the edge with the flour paste so it does not open while frying
6. Heat plenty of oil and fry the sambousek in batches, turning, until a lovely golden colour
7. Drain on a rack or kitchen paper and serve hot and crisp