• Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Make the Samosa Filling

• Fill a medium-sized saucepan with water and salt lightly, and bring the water to a boil.
• Gently pour in the potatoes and peas, being careful not to get any hot water on you.
• Cook for about 15 minutes until the potatoes are tender.
• Drain off the water and then mash the potatoes and peas together, then set them aside.
• Use a large saucepan and pour in the vegetable oil, heating it with medium-high heat.
• Add the cumin seeds and bay leaf to the vegetable oil and brown for 60-90 seconds.
• Mix in the onions and ground beef into the large saucepan. Cook until the beef is browned and the onions are soft, about 5-10 minutes.
• Mix in the fresh ginger and garlic.
• Mix in the seasonings: cumin, coriander, turmeric, chili powder, ground cinnamon, ground cardamom, salt, and black pepper.
• Mix in the mashed potatoes and peas until evenly combined.
• Remove the saucepan from the heat and chill in the refrigerator for 30 minutes or until it has cooled enough to handle easily.
• Mix the cilantro and green chile peppers into the samosa filling mixture.

Fill the Samosas

• Please view the photos and/or video in this post to see exactly how to easily fill these samosas.
• Open the phyllo package, unroll it, and lay it onto wax paper.
• Peel off one phyllo sheet and place it onto another piece of wax paper, then cover the rest of the phyllo sheets with wax paper or they will dry out quickly.
• Brush the melted butter across the phyllo sheet.
• Taking hold of the long side of the phyllo sheet, fold one-third of the phyllo sheet over, then do the same with the other long side so that you have a long phyllo sheet with three layers.
• Take one end of the short side of the phyllo sheet and fold it over to form a triangle, where some of the folded phyllo sheet will be outside of the phyllo sheet underneath.
• Brush butter on the phyllo sheet above the triangle and fold it over one more time for another triangle, where the edges will align together. Please note that it helps to put your finger at the top of the previous triangle to get the fold where you want it. This creates the pocket for the filling.
• Pick up the phyllo sheet gently and open the pocket for the filling.
• Place approximately 2-3 tablespoons of the samosa filling into the pocket of each phyllo sheet.
• Fold the triangle three or four more times to complete the samosa and set it on the baking sheet.

Cook the Samosas

• Place the samosas on a greased baking sheet and cook for 15-20 minutes until the corners are golden brown.

Serve

• Serve warm with Simple Mango Chutney, plain yogurt, and/or sour cream.