Excella Rice and Veg samoosas

Recipe by Boitumelo Mogoai
Serves: 12-24 samoosas
Prep time: 15 minutes
Cooking time: 35 min

INGREDIENTS
2 tbsp Excella Sunflower oil
1 onion, chopped
2 cloves garlic, chopped or grated
1 tbsp BBQ spice
1 tsp cumin
1 tsp curry powder
500g mince of your choice
1 cup mixed frozen veg
2 cups cooked Excella Longer-grain Rice
½ cup cheddar cheese, grated
2-6 sheets phyllo pastry 

METHOD
In a saucepan, heat the Excella Sunflower oil on medium heat and sauté onion until translucent. Add the garlic and fry for a minute before adding the spices. After a minute add the mince and cook for 20 to 25 minutes. Stir in the mixed veg  in the last 5 minutes of cooking. Once mince is cooked, remove from the heat and transfer into a bowl to cool. Mixed the Excella Longer-grain Rice into the cooled mince mixture followed by the cheese. Mix everything together thoroughly. Set aside.

Cut the phyllo pastry into 10-12cm strips. Spoon some of the filling into one one corer of the strip then using a folding motion, fold over alterating corners to each other creating a triangular shape. Seal the end by brushing it with water and seal. Repeat until you have used up all the filling and all the phyllo pastry. Fry the samoosas in oil on medium to hot heat until golden brown.