Samosa with fresh tomato chutney

Samosa pastry

• 260 g chilled water
• 20 g ghee
• 500 g plain flour, plus extra for dusting
• ½ tsp salt

Samosa filling

• 520 g water
• 100 g potatoes, peeled and cut into small cubes (5 mm)
• 4 sprigs fresh coriander, leaves and stalks only
• 160 g brown onion, cut into halves
• 3 garlic cloves
• 4 cm piece fresh ginger, peeled
• 1 fresh red chilli, deseeded if preferred
• 20 g olive oil
• 300 g beef mince
• ½ tsp ground black pepper
• ½ tsp salt
• 1 tsp garam masala
• 2 tsp curry powder

Fresh tomato chutney

• 8 sprigs fresh coriander, leaves only
• 2 garlic cloves
• 1 fresh red chilli, cut into pieces and deseeded if preferred
• 250 g fresh tomatoes, cut into halves and seeds removed
• ¼ tsp ground cumin
• 20 g olive oil
• ½ tsp salt

Assembly

• 1250 g vegetable oil, for frying