Samoosa Cups

Mince filling:

Phyllo cups:

To serve:

Preheat the oven to 180°C and spray a 12-cavity muffin pan with non-stick spray.

Mince filling:
Heat the oil and fry the onion until soft and golden. Add the garlic and ginger and fry for 1 minute.

Add the garam masala, cumin, ground coriander, sugar, chilli flakes, turmeric and chilli powder and fry for another minute.

Add the mince and brown. Add the seasoning, peas and coriander. Set aside.

Phyllo cups:
Brush each phyllo square with butter. Place 3 squares on top of each other so that the corners don’t align.

Push into the cavities of the prepared muffin pan and bake for 8 – 10 minutes until golden.

Remove from the pan and place on a wire rack to cool.

To serve:
Heat the mince and fill each phyllo cup. Top with yoghurt and a dollop of chutney.

Finish with a sprig of coriander.