Prepare the filling by heating some Oil and sautéing the Onion and Chilli

Add the powdered Spices followed by the Ginger & Garlic paste and mix this well

Add the Beef and break it up with the spoon

Add Salt to taste

Cook this for 10 mins breaking any lumps with back of a spoon

Add Coriander and the Peas and mix together

Cool the filling

Dip each Rice paper sheet in room temp Water and place on the board and cut in half

Separate the 2 halves and leave on the board

Place a tsp of filling in the centre, pull one edge over, making a point in the middle and line up the bottom curved edge and repeat the same with the other side

Press down the edges firmly to seal. If the paper hasn’t softened enough, it can be a bit hard to seal, if it’s too soft, it’s hard to handle, but when it’s just right it’s very easy. You just have to find your balance.

As you make the samosas, just lay them on a parchment lined baking tray

Once you get the hang of it, you can work on 2 sheets at a time

Once you have a tray done, spray them with some oil and put them in a preheated oven at 350 degrees and bake for 20 - 30 mins, turning over in between

This batch makes about 50 - 60 samosas and can be frozen, after they are baked.