Samoussa de boeuf au curry

Preparing the filling:

1. 1Finely chop the onion.
2. 2Cut the potatoes and carrot into small dice.
3. 3In a pan, sauté the onion until translucent.
4. 4Add the ground beef and cook until it starts to brown.
5. 5Sprinkle with the curry powder and mix well so the meat is well coated.
6. 6Add the carrots, potatoes, and peas.
7. 7Season with salt and pepper.
8. 8Cover and cook over low heat until the vegetables are tender, 5 to 10 minutes.
9. 9Let the mixture cool to room temperature once cooked.

Preparing the samosas:

1. 10Cut the brick pastry sheets into strips 5 cm wide.
2. 11Place a tablespoon of filling at the end of a strip, then fold the strip into successive triangles.
3. 12Close the samosa by tucking the remaining end of the strip inside, like an envelope.
4. 13Make sure the samosa is well sealed so the filling doesn't leak out during cooking.
5. 14Heat oil to 160°C in a pan and fry the samosas until golden and crispy, about 2-3 minutes per side.
6. 15Drain them on paper towel to remove excess oil.
7. 16Serve hot with sweet and sour sauce.