Beef Samosas with Mint Chutney Dip

1. Heat the oil in a pan, add the onion and ginger and cook over medium heat for 3 — 5 minutes, or until the onion is soft.

2. Add the mince and curry powder and stir over high heat until the beef has browned. Add 1 teaspoon salt and the tomato and cook, covered, for 5 minutes. Add the potato and 3 tablespoons water and cook, stirring, for 5 minutes. Remove from the heat, then cool. Stir in the mint.

3. Preheat the oven to hot 210°C (415°F). Cut the pastry into 5 1/4 inch circles using a cutter or small plate as a guide, then cut in half. Form cones by folding each in half and pinching the sides together.

4. Spoon 2 teaspoons of the mince into each cone. Pinch the top edges together to seal. Place on a lightly greased baking tray. Beat the egg yolk with the cream and brush over the pastry. Bake for 10 — 15 minutes, or until puffed and golden brown. Serve with mint chutney dip.

5. To make the dip, roughly chop the mint leaves, scallion and chilli and place in a food processor or blender with 3 tablespoons water and the remaining ingredients. Mix thoroughly and serve with the hot samosas.