Beef Samosas

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm about 15 minutes. Drain mash together 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. Cook until beef 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. 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 approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles pressing edges together with moistened fingers.

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