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Lancewood Samoosa Cups
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Lancewood Samoosa Cups

Ingredients

Mince filling:

15 ml oil
1 onion(s) , chopped
2 garlic clove(s) , crushed
3 cm piece ginger , grated
15 ml garam masala
5 ml cumin
5 ml ground coriander
5 ml sugar
2 ml chilli flakes
3 ml turmeric
2 ml chilli powder
500 g lean beef  or lamb mince
salt & freshly ground black pepper  to taste
125 ml baby peas , cooked
30 ml fresh coriander , chopped

Phyllo cups:

60 ml butter , melted
4 sheet(s) phyllo pastry , cut into 10 cm squares

To serve:

LANCEWOOD® Double Cream Plain Yoghurt
chutney
fresh coriander

Method

Preheat the oven to 180°C and spray a 12-cavity muffin pan with non-stick spray.

Mince filling:
Heat the oil and fry the onion until soft and golden. Add the garlic and ginger and fry for 1 minute.

Add the garam masala, cumin, ground coriander, sugar, chilli flakes, turmeric and chilli powder and fry for another minute.

Add the mince and brown. Add the seasoning, peas and coriander. Set aside.

Phyllo cups:
Brush each phyllo square with butter. Place 3 squares on top of each other so that the corners don’t align.

Push into the cavities of the prepared muffin pan and bake for 8 – 10 minutes until golden.

Remove from the pan and place on a wire rack to cool.

To serve:
Heat the mince and fill each phyllo cup. Top with yoghurt and a dollop of chutney.

Finish with a sprig of coriander.

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