Step 1

Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion is softened. Add cumin and coriander. Cook for 30 seconds or until aromatic. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add stock. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until stock is absorbed. Add garam masala and peas. Cook for 1 minute or until peas are heated through. Season with salt. Remove from heat. Allow to cool.

Step 2

Line a large baking tray with baking paper. Using a 12cm round pastry cutter, cut 8 rounds from the pastry. Cut each circle in half. Fold over and pinch together the straight edge of one pastry half to make a cone shape. Spoon 2 heaped teaspoons of mince mixture into cone. Pinch top together to enclose filling. Place on prepared tray. Repeat with remaining pastry halves and mince mixture.

Step 3

Preheat oven to 220°C. Bake samosas for 20 minutes or until golden and puffed. Serve with raita (see related recipe).