INGREDIENTS

INSTRUCTIONS

Heat the oil over a medium heat and add the cumin seeds, let them sizzle
for 10-15 seconds and add the crushed dried chillies, followed by the
onions. Stir fry the onions until lightly browned (6-8 minutes). Add the
green chillies, ginger and garlic, fry for 30 seconds and add the spices.
Fry for a further 30 seconds.
Reduce the heat to low and stir in the yoghurt, cook for a minute or so and
add the mince and paprika. Increase the heat to high and fry the mince
until slightly browned (3-4 minutes). Add the water, reduce the heat to low
cover and cook for 15 minutes.
Add the peas and cook uncovered for 15 minutes. Add the coconut, garam
masala and coriander leaves. Stir and cook until coconut has absorbed any
remaining liquid. Remove from the heat and cool completely. Preheat the
oven to 180C and line a baking sheet with greaseproof paper or baking
parchment.
Place a sheet of filo pastry on a board and brush well with butter. Keep
the remaining pastry sheets covered with a moist cloth or cling film. Fold
the buttered pastry sheets in half lengthways, brush with butter again and
fold lengthways.
Place about 1tbsp of the meat filling at the bottom right hand corner of
the pastry sheet and fold over to form a triangle. Continue to fold to the
top of the sheet and moisten the ends to seal the edges. Place on the
prepared baking sheet and brush with some melted butter. Make the rest of
the samosas the same way and bake just below the top rung of the oven for
20    minutes.
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