2 large potatoes, peeled
1 cup peas, drained
2 tablespoons oil for frying
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chillie
oil for deep frying
1 frozen puff pastry dough, cut into squares
Bring a medium saucepan of lightly salted water to a boil. Add 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 ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture.
Remove from heat and chill in the refrigerator for 1 hour, or until cool. Heat oil in a large, heavy saucepan over high heat. Mix cilantro and green chillie into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each puff pastry squares. Fold sheets, pressing edges together with moistened fingers.
Bake in 180C oven for about 25 minutes.
Fresh Coriander Chutney
2 bunches of fresh Coriander, finely chopped
300ml natural Yogurt
180 g desiccated Coconut, soaked in water (optional)
6-8 whole green chillies
juice of 2 Lemons
Place the coriander, coconut, yoghurt, chillies, garlic, salt, sugar and lemon juice in a food processor.
Blend to a paste. Taste and adjust the flavouring as required, adding more lemon juice, sugar or salt if needed.
Serve as a dipping sauce.