1 small onion, halved, thinly sliced
250g regular beef mince
2 tsp plain flour
1/4 cup beef or vegetable stock
1/2 cup (75g) frozen mixed vegetables
1-2 tsp garam masala
2 Tbsp chopped fresh coriander
Salt and freshly ground pepper
4 sheets frozen shortcrust pastry, thawed
Vegetable oil for deep frying
Mango chutney, to serve
1. Heat 2 tsp of the oil in a large pan and cook onion until golden. Add mince and stir-fry until cooked through. Sprinkle flour over mince and cook, stirring for 1 minute. Add stock and allow mixture to boil and thicken. Stir through vegetables, garam masala, coriander, salt and pepper and then cool.
2. Use an 8cm cutter to cut 9 rounds from each pastry sheet. Place a heaped tsp of mixture in the centre of each round. Lightly moisten edges of pastry with water, then bring edges together to enclose filling, forming a half moon shape. Pinch pastry to seal and form a scalloped edge.
3. Deep fry samosas in batches for about 2 minutes, or until pastry is puffed and lightly browned. Serve with some chutney for dipping.
Note: Samosas can be successfully baked at 200Â°C, for about 15 minutes, or until lightly browned.