Beefy pockets of savory and spice.
- 1 tablespoon vegetable oil
- ¾ pound ground beef
- 1 onion chopped
- 1 shallot minced
- 1 sprig fresh thyme chopped
- 1 tablespoon curry powder
- salt and pepper to taste
- 1 16 ounce package phyllo dough
- oil for frying
Heat the veggie oil in a skillet over medium heat. Add the beef, onion, shallot, and thyme in there and cook that stuff until the meat is browned and crumbly, about 5 minutes. Take the skillet off the heat and season the beef with curry powder, salt, and pepper.
Lay out a sheet of phyllo dough on a clean work surface and cut it lengthways into thirds. Add a spoonful of the meat mixture at the top of each strip, moisten your fingers with water, and fold the strips into triangular shapes, pressing the edges together. Repeat until you've used up all the meat.
Heat the fryer oil in a deep fryer or skillet to 400 F. Deep fry the samosas in batches until they're golden brown, 3 to 5 minutes each.