Just the think for an easy, economical and super tasty meal featuring our best selling Provenance Mango & Rivermint Relish
Makes 35 baby samosas ( or you could make about 12 large ones)
Ingredients
1 small brown onion, finely diced
250g lean beef mince
2 tablespoons plain flour
¼ cup of beef or vegetable stock
½ cup mixed vegetables (diced carrot, peas, bean etc)
1 teaspoon garum masala
2 teaspoons Crushed Garlic
¼ cup Mango & Rivermint Relish
2 tablespoons chopped coriander
Pepper and salt to taste or Outback Spirit Tasmanian Pepper Salt
7 sheets prepared puff pastry
1 egg
1 tablespoon milk
Sesame seeds to sprinkle or Lemon Myrtle Coconut Chilli Nut Free Dukkah
Extra Mango Rivermint Relish for serving
Preheat the oven to 180C
Heat 1 dessertspoon of the oil in a large frying pan and cook onion and garlic until tender.
Add the beef mince and stir fry until cooked through and the meat has broken up.
Sprinkle the flour over the mince and cook stirring for one minute. Then add the stock and Mango & Rivermint Relish and allow the mix to come to the boil, reduce to a good simmer and allow to thicken.
Stir through the vegetables, garum masala, coriander and the salt and pepper (or better yet Tasmanian Pepper Salt if you already have it) . Allow to cool to room temperature.
Use an 8cm cutter and cut 5 rounds from each pastry sheet. Place a heaped teaspoon of mixture in the centre of each round.
Make an egg wash by beating together the egg and the milk and use this to moisten the pastry edges. Fold the pastry over to form half moon shapes. Press the edges together to seal, crimping with a fork or your fingers.
Place on a baking tray lined with nonstick baking paper, brush with egg wash and sprinkle with sesame seeds or Lemon Myrtle Coconut Chilli Nur Free Dukkah and place in the oven. Cook for approximately 15-20 minutes until golden and the pastry is cooked through.
Serve while hot with the extra Mango & Rivermint Relish
Copyright Juleigh Robins