Oksekødssamosaer with Mint chutney

Ingredients for Oksekødssamosaer with Mint chutney

Instructions for Oksekødssamosaer with Mint chutney

To prepare the Oksekødssamosaer with Mint chutney recipe, please follow these instructions:

Heat the oil in a deep pan and add the onion and ginger. FRY until the onions are soft and golden. Add the meat and Curry. Saute over high heat until meat is browned. Add salt and tomato and simmer, covered, for 5 minutes. Add the potatoes and water and let it boil for 5 minutes. Remove pan from stove and style right for cooling. Stir in mint. Preheat oven to 210 degrees. Cut the puff pastry into circles with a diameter of 13 cm. cut circles in half circles. Make a cone-shaped Pocket by folding half circle and press the curved edges together. Put 2 teaspoon of meat mixture in each of the pockets and close opening by pressing the edges around the opening together. Put fillet loaves on a greased baking sheet. Beat the egg yolk with the cream and brush loaves with mixture. Behind in 10-15 minutes. Mint chutneydip Mint, spring onions and finely chop: the chili seriously and put it into a blender or food processor with the other ingredients. Blend it thoroughly. Served to the heat samosaer.

Chef's notes: shelf life: Samosaerne can be prepared several hours ahead of time and stored in the refrigerator. Behind them just before they are to be served. Chutneyen can be prepared the day ahead of time and stored in the refrigerator.

Tips:
Chutneyen can be served as an accompaniment to many different curries. Garam masala is a spice that must be added, just before the course is served.