Beef Samosas

Bring a medium saucepan of lightly salted water to the boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.

In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and mince. Cook until mince is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger. Season with black pepper, salt, cumin, coriander, turmeric, chilli powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the fridge for 1 hour, or until cool.

Heat oil in a large, heavy saucepan over high heat.

Mix coriander and green chillies into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each filo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.

In small batches, fry until golden brown, about 3 minutes. Drain on kitchen roll and serve warm.