Peel and chop the potato, into medium/smallish pieces; about 2cm cubes roughly
Chop the onion finely (you may only need to use half like I did)
Peel, core and chop the apple into smallish pieces, about 1cm cubed
Start the potato cooking in a lightly oiled frying pan, then after a couple of minutes, add the onion.
***The frying pan should be on a low/medium heat to start with; lower it slightly if the meat starts spitting and also when you simmer the mix.***
After another couple of minutes, add the apple.
Cook until the apple, potato and onion are softer and transparent but not quite done.
Take out this mixture and place it on a plate for later
Add in the mince, and break it up; cooking to make sure it browns evenly. Sprinkle the curry powder and 1/2 stock cube in; mixing well.
After the meat is browned all over, add back in the apple/onion/potato mix; and a little bit of water as well (for it to simmer well) and cover the pan over with a lid.
Leave it for as long as you want, within reason of course! I left it for about 5-10 mins, just for all the flavours to mix etc.
Once you've decided it's cooked enough, take out the mix and put it in a bowl to cool for a while
In the meantime, spread some flour on a board and rub it into the pastry so it doesn't stick when you roll it out.
The pastry should be rolled so it is about 2-4mm thick (so pretty thin then!) and in a rectangle shape about twice as long as it is tall.
We're aiming to make 8 samosas from this mix, so cut up the pastry into 8 evenly sized squares/rectangles.
Spoon even amounts of the mixture onto the middle of each of the puff pastry squares.
Depending on whether you have square or rectangle shapes, fold your samosas up.
If the puff pastry is square, you can make triangles
If it is more rectangular, fold it in half to make sqaurish/rectangle shaped samosas.
Dip either your finger or a pastry brush into a little bowl of milk, and then go round the outsides of every piece of pastry, moistening it so it will stick better when you fold it over.
Fold over the pastry, making sure you enclose all the mixture inside. Squish the edges together; and trim/fold the excess pastry if you wish.
Brush some more milk onto the top of the samosas; this is just to make them glossy after being cooked
Get a little knife and make a couple of small 1cm-ish slits in the tops of each of the samosas, just so they have a bit of air when cooking
Put in a middle-heat oven (about 180 degrees C; although if you think this isnt quite the right temperature then increase/decrease as you please!) and cook for about 20-30 minutes or so.
**I'm not quite sure of the exact timings, but keep checking every 5 mins or so to see how things are getting along**
The samosas will be done when the top is nice and golden, and if you poke the inside and the knife comes out properly hot and with no fluid/juice/filling/etc on it (or something, whatever test it is you do!) then they are ready to eat!
Eat straight from the oven (please don't burn yourself!) or cool down and whatnot and eat later on
*Serve with salad and stuff for the summer
*Have chips, rice or potato wedges with them
*Make a nice chilli dip for the samosas
*Eat lefovers cold in packed lunches the next day!
*Use veggie mince, Quorn or whatnot
*I used beef mince, but you could try chicken or pork?
*Add a couple of handfuls of peas/sweetcorn/chopped carrots
*Make your own pastry; maybe wholemeal!
Hope you've enjoyed my longest how-to ever; and I've been clear enough! :)
Any questions? Leave me a comment ^-^