Beef Samosas

Source: Mom

1 1/2 pounds lean ground beef
1 large onion finely chopped
3 cloves garlic, minced or mashed
3 tablespoons curry powder
1 1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1 teaspoon sugar
1/4 teaspoon cayenne
1 package (10 oz.) frozen peas, thawed
1 package (about 1 lb.) won ton skins
water
about 4 cups salad oil
yogurt sauce

Stir the beef in a large frying pan over medium heat until brown and crumbly. Add the onion, garlic, curry, salt, ginger, sugar and cayenne; cook, stirring, until the onoin is limp. Stir in the peas and cook 1 minute. Drain off and discard any fat. Let filling cool.

To fill samosas, assemble elements first; the won ton skins (wrap in a damp towel to keep supple), the meat filling, a small bowl of water, trays to hold the filled samosas, and clear plastic film to cover them.

Begin shaping each samosa by mounding 1 scant tablespoonful of the filling near one corner of a won ton skin. With your finger, moisten with water the two edges fo the skin surrounding the filling. Bring the
opposite corner of the won ton skin over the filling and press the edges together, sealing them to form a triangle. Keep filled samosas well covered with plastic film. Tightly wrap filled trays; refrigerate or freeze until ready to fry.

To fry the samosas, heat about 1 to 1 1/2 inches of salad oil to 360 degrees on a deep fat thermometer. Add 4 or 5 of the samosas (freshly made, refrigerated, or thawed frozen) to oil; fry for 1 to 2
minutes or until golden brown, turning to cook evenly. Lift from oil with a slotted spoon and drain on paper towels. Keep warm in a 200 degree oven until all are cooked, and then serve.

(Or to make completely ahead--cool, package, and freeze. Then, to serve, arrange in a single layer in a shallow pan while still frozen; bake, uncovered, in a 350 degree oven for 15 minutes, or till hot.)

Serve with yogurt sauce. Makes about 70 appetizers.

Yogurt sauce. Mix together 2 cups unflavored yogurt, 1/4 cup finely chopped chutney, and 1 teaspoon crumbled dry mint flakes.