Christmas Samosas

That time period between Christmas and New Year’s is so weird. It interrupts your Christmas days off, with a few half hearted days in work with leftover turkey sandwiches. And I never know what to make for dinner. Everyone still has the memories of being stuffed from the lashings of food for Christmas dinner, and the bright tins of sweets are still piled enticingly high by the Christmas tree.

I think I’ve found the perfect little nibble-y meal for this weird in between time of the season, which also makes a welcome addition to the Christmas dinner table (it did on mine!) or as part of your party table for NYE.

These are meaty, with a sweet spice which is warming and delightful. Perfect dipped in some sweet chilli sauce, or alongside a veggie curry!

Ingredients

• Star anise
• 2 tsp cumin seeds
• 2 cloves
• 1 tsp oil
• 1 small onion, chopped small
• 1 red pepper, diced small
• 2 garlic cloves, diced small
• 1 tbsp tomato puree
• 1/2 tsp cayenne pepper
• 1 tsp ginger
• 2 tsp garam masala
• 1 tsp turmeric
• ½ tsp cinnamon
• Salt and pepper
• 250g beef mince
• A few sheets of filo
• a few tbsp butter, melted

Makes approx. 6 decently sized samosas

Method

Grind the star anise in a pestle and mortar. Then add in the cumin and cloves and grind to a rough spicey mix.

Heat the oil in a pan and add the spice mixture. Cook for a few minutes until fragrant and amazing.

Add in the onion, garlic and pepper and allow to gently heat for 5-10 minutes until the veggies are softened and luscious. You could also throw in some carrot chopped super small here, but I couldn’t be bothered.

Stir through the tomato puree and the spices and stir. Season.

Mix in the beef and break up with the spatula. Cook gently until browned through.

Check your seasoning and set aside to cool slightly.

When you’re ready, heat the oven to 190 degrees.

To assemble the samosas, take a sheet of filo pastry and cut in half until you have two nearly square pieces.

To one half, spread some melted butter and place the other half on top.

Cut this in half so that you have two long rectangular pieces. Therefore each large sheet that you begin with gets you 2 samosas.

Spread a little filling at the top, and fold one corner right over to the opposite edge to make a triangle shape.

Now, fold the samosa over and down the sheet, imagining the bottom line of the triangle (as it looks above) is the hinge, keeping the triangle shape and ensconsing the samosa filling with each turn.

At the end you should have a small lip of filo left. Spread some butter on this and fold it over, sealing the samosa.

Place on a baking tray, Continue until all are made, then cover in the remaining melted butter.

Bake for 20-25 minutes until golden and crispy.