Meat & Potatoes Samboosa

Peel and cut potatoes to 1 cm cubes and set aside.

In a deep pan, heat vegetable oil, add potato cubes and fry until golden, remove and set aside.

In the same pan brown minced meat, add chopped onions and fry until onions are translucent.

Add chopped parsley and the MAGGI® Chicken Bouillon cubes and water and simmer for five mins until liquid is absorbed.

Stir in previously fried potatoes and remove the filling from heat, cover and cool down to room temperature.

Dissolve corn flour and cold water until smooth and milky.

Place about a tablespoon of the filling on the samboosa pastry and roll to desired shape, making sure the filling is completely covered, brush with the cornstarch mixture to seal the ends of the pastry.

Pan fry rolled samboosa in hot vegetable oil and place on kitchen paper to drain excess grease.

Serve warm with a side of chili sauce.

Chef's Tip: Uncooked Samboosa’s can be kept in containers in the freezer for up to 3 months.