1 onion, diced
3 cloves garlic, crushed
400g lean beef or lamb mince
2 tablespoons Indian style curry powder
1 teaspoon each ground cumin and turmeric powder
1kg brushed potatoes, peeled and diced
1 1/2 cups frozen green peas, thawed
½ cup chopped fresh coriander leaves and stems
1 sheet ready rolled reduced fat puff pastry, lightly thawed
1 egg, lightly beaten
Heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion and cook for 5 min or until soft. Add the garlic, cook 1 min.
Stir in the mince, curry powder, cumin and turmeric. Cook, breaking up the mince with a spoon, for 5-7 min or until browned. Add the potatoes and 2 cups water. Bring to the boil and cook, stirring occasionally for 20-25 min or until potatoes are tender and liquid has evaporated.
Stir through peas and coriander. Season to taste. Set aside to cool slightly.
Spray an 8 cup capacity square ovenproof baking dish with cooking spray. Spoon samosa filling into dish and smooth the surface.
Place pastry over the top of pie tucking in the edges. Cut slits in the pastry and brush with egg. Sprinkle with cumin seeds if desired. Chill until ready to bake.
Preheat oven to 200C (180C fan forced). Bake for 25-30 min or until pastry is puffed and golden. Serve with a green beans or a pineapple, capsicum, cucumber, red onion and lettuce salad. Garnish with a dollop of natural yoghurt.
PER SERVE Cal 350 (E 1471kJ) Fat 9g (4g Sat) Fibre 4g Protein 26g Sugar 1.8g
(Salad, beans or yogurt not included.)