Meat Filled Appetizer Triangles - Samosas

 2 large potatoes, peeled
1 cup frozen peas, thawed

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

1 bay leaf, crushed

2 large onions, finely chopped

1 pound ground beef 
or lamb
4 cloves garlic, crushed

1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper

1 1/2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon chili powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro

2 tablespoons chopped green chile peppers
1 quart oil for deep frying

1 recipe Easy Filo Dough or Buttery Filo Dough rolled into thin sheets and cut into strips about 3 inches wide

Instructions
Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together very well and set aside.


In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef or lamb. Cook until meat is evenly brown and onions are soft, about 5 minutes.

Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture and mix untiol completely combined. Stir in the peas.

Remove from heat and chill in the refrigerator for 1 hour, or until cool.


Heat oil in a large, heavy saucepan over high heat.


Mix cilantro and green chile peppers into the potato and beef mixture.

Place 1 Tbsp  of the filling in the center bottom of the strip.
Fold the strip from the right corner to the left side to form a right
triangle, and continue folding from corner to side working your way up
the strip until you get to the top. Place the triangle seam side down
on the sheet. Repeat with remaining fillo and filling until both are
used up.

In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.