Curried Beef Samosas with Mango-Papaya Chutney
- 2 firm but ripe large mangoes, peeled, pitted, chopped
- 1 large papaya, peeled, seeded, chopped
- 1 cup finely chopped onion
- 1/4 cup distilled white vinegar
- 1/4 cup sugar
- 1 1/2 teaspoons Chinese five-spice powder
- 1/8 teaspoon cayenne pepper
- 2 tablespoons dried currants
- 2 tablespoons vegetable oil
- 1 1/3 cups finely chopped onion
- 1 pound lean ground beef
- 2 tablespoons curry powder
- 1 teaspoon all purpose flour
- 36 wonton wrappers
- 1 large egg (beaten to blend)
- Vegetable oil (for deep-frying)
- Combine all ingredients except currants in medium saucepan.
- Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes.
- Stir in currants.
- Cool.
- (Can be made 3 days ahead.
- Chill.)
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add onion and saute until translucent, about 5 minutes.
- Add beef and saute until brown, breaking up clumps with back of spoon, about 5 minutes.
- Add curry powder and flour and saute 2 minutes longer.
- Transfer beef mixture to colander and drain oil.
- Cool.
- Lightly flour baking sheet.
- Arrange 12 wonton wrappers on work surface.
- Spoon scant 1 tablespoon filling in center of each.
- Brush edges with egg.
- Fold each wrapper diagonally in half, forming triangle.
- Press edges together to seal.
- Transfer to prepared baking sheet.
- Repeat with remaining wrappers and filling.
- (Can be made 8 hours ahead.
- Cover; chill.)
- Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches.
- Heat to 350F.
- Working in batches, fry samosas until golden brown, about 2 minutes per side.
- Using tongs, transfer samosas to paper towels.
- Serve samosas with chutney.
mangoes, papaya, onion, white vinegar, sugar, cayenne pepper, currants, vegetable oil, onion, ground beef, curry powder, flour, wonton wrappers, egg, vegetable oil
Taken from www.epicurious.com/recipes/food/views/curried-beef-samosas-with-mango-papaya-chutney-4276 (may not work)