Crispy Beef Samosas with Spiced Filling

Begin by filling a medium-sized pot with salted water and bringing it to a rolling boil. Next, add the potatoes and peas into the boiling water; continue cooking until they reach a tender yet still slightly firm texture, approximately 15 minutes. Remove from heat and mash the potatoes together before setting them aside.

While the potatoes are cooking, prepare a large saucepan by heating 2 tablespoons of oil over medium-high heat. Add the cumin seeds and bay leaf, stirring until they release their fragrance and turn a brown color. Then, introduce the ground beef and onions into the pan; cook until the beef is nicely browned and crumbly, while the onions soften, taking around 5 to 7 minutes.

Introduce the garlic and ginger into the pan and stir well. Add a pinch of salt, along with cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper to the mixture. Combine this with the mashed potato mixture before removing the pan from heat.

Allow the mixture to chill in the refrigerator for 1 hour, or until it reaches a cool temperature.

Next, heat approximately 1 quart of oil in a deep saucepan over medium heat. Combine the chopped cilantro and green chile peppers into the potato and beef mixture. Using a spoon, place approximately 1 tablespoon of this mixture onto each phyllo sheet. Fold the sheets into triangles, pressing the edges together with moistened fingers.

Carefully lower the samosas into the hot oil in batches. Fry until they turn golden brown, approximately 3 minutes. Transfer them to a paper towel-lined plate to drain excess oil. Repeat with the remaining samosas and serve warm.