For Filling:
1 or 2 packets of fresh mince meat ( chicken or mutton) or the long frozen ones in freezers-your choice.
2 large onions finely chopped
2 spring onions (long green onions)
Handful of chopped parsley & Coriander (little of each to make a handful)
4 Crushed garlic glove (optional)
Olive oil
Salt & pepper to taste ( if you want them extra spicy add a level tablespoon of curry powder and 1 chopped green chilli)
For the Samosa:
Packet or two of Sambosa leaves.
3-6 large boiled and mashed potatoes
Small bowl of water and pastry brush
Flour Dredger
Plastic bags if freezing - your choice
The potatoes: First boil and keep them aside. Then peel potatoes and cut into medium sized chunks.
Return to the still hot pan (heat off though). Add more salt to taste, add a tablespoon of soft butter to enhance the taste and make it a just little creamier. Smash with a potato masher. There should be no lumps.
The Filling:
Wash the mince a little and leave aside to drain. I always wash the mince a little.
Hot olive oil 2-3 tablespoon, in a non-stick skillet
Add onions and green onions and cook till slightly golden at edges. (add chilli here if you want chilli)
Once onion is red at the edges, add garlic, cook for a minute and then add the drained mince meat, stir with a wooden spoon and mix well. Cover for a few minute while mince cooks in its own juices and the water inside it.Every couple of minutes just stir and mix it so it evenly gets done. All in all this should take at least 20-30 mins for the meat to get done.
Towards the end while it still has some juices in it, add the salt & Pepper, and the curry powder ( if you want the spicy version) stir again well, and add 1/2 cup of water-let it simmer and when the meat mixture is done there there should be just the little oil to be seen, add the herbs ( Parsley & Coriander)Mix well just for a few seconds. Switch off heat, leave aside and in a stainless steel colander drain off excess oil, leave in colander and cover with foil until it is cool. DO NOT used hot mixture on Sambosas leaves.
While you are waiting for this, flour a large round tray, take out Sambosa leaves, open packet and wait a little a couple of minutes or so for the layers to loosen, cover with cling wrap or damp tea towel all the time to prevent them drying out and cracking.
Take the mince mixture, add mash potatoes to it. Sit down for the next step as it takes some time. Note: You can keep the fillings in the refrigerator for the next day if you haven't had time to complete them all-but only one day.
Making the Sambosas:
Take one sheet of Sambosa leaves. Brush the edges with water, place a tablespoon of filling from the mince meat filling first on the near to the corner of the edge at one end and fold continuously into triangles until complete. Rest on the tray with the last fold down so it doesn't open up. Press the edges down as you go along. Then sprinkle with a little flour and put in a plastic bag again with the last fold down-keep in bags to stop drying process of the leaves (Napco bags are good). Put about 12 in each bag. Don't worry about them sticking to each other as the flour prevents that, plus when frozen, just a little tap will separate them all.
Deep fry when required until golden brown.
