Beef & Lentil Samosas

Directions

1. In a large skillet, saute onion in canola oil over medium-high heat for 5 minutes, or until transparent. Add ground beef and continue cooking, breaking the meat up with a spoon, until it's no longer pink. Add lentils, jalapeño, garlic and ginger and cook for another 2 minutes. Add the cumin, garam masala, salt, pepper, green onions and cilantro. Cook for another minute or two, stirring to combine, then remove from heat.
2. In a small dish, stir together flour and water to form a paste. Fill and fold samosas by folding over the end of a strip of wrapper to form a triangle, form it again to form a pocket, fill the pocket, then keep folding, maintaining the triangle shape, to the end of the wrapper. Use flour paste to seal it closed and fill any holes in the tips of the three corners. (Note: Check out Youtube or Google for more ideas on how to fold the samosas.
3. In a medium heavy pot, heat canola oil over medium-high heat until hot but not smoking (350°F/180C). Fry a few at a time, without crowding the pot, flipping as necessary as they turn golden. Remove with tongs or a slotted spoon to a dish lined with paper towels to drain. Serve warm with your favourite chutney.