Beef Samosas

Beef Samosas 

1 large Potatoes, peeled
1/2 C. Peas, drained
1 Tbl. Vegetable oil
1/4 tsp. Cumin seeds
1/2 Bay leaf, crushed
1 lg Onions, finely chopped
1/2 lb. Ground beef

2 cloves Garlic, crushed
2 tsp.. Fresh ginger, minced
1 tsp. Salt

1/2 tsp.  each ground cumin, black pepper, coriander, turmeric & Chili Powder
1/4 tsp. Ground cinnamon

1/4 tsp. Ground cardamom
1 Tbl. Chopped fresh cilantro
1 Tbl. Chopped green chile peppers
1 Qt. oil for deep frying
1 (16 oz.) pkg. Phyllo dough

(or puff pastry)

Bring a saucepan of lightly salted water to a boil.  Stir in potatoes & peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together & set aside.  In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions & ground beef. Cook until beef is evenly brown & onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon & cardamom. Stir in the mashed potato mixture. Remove from heat & chill in the refrigerator for 1 hour, or until cool.  Heat oil in a large, heavy saucepan over high heat.  Mix cilantro & green chile peppers into the potato and beef mixture. Place approximately 1 Tbl. of the mixture onto each Phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.  In small batches, fry until golden brown, about 3 minutes. Drain on paper towels & serve warm.