Curried Beef Samosas with Mango Papaya Chutney
2 firm but ripe large mangoes, peeled, pitted, chopped
1 large papaya, peeled, seeded, chopped
1 cup finely chopped onion
1/4 cup distilled white vinegar
1/4 cup sugar
1 1/2 teaspoons Chinese five spice powder
1/8 teaspoon cayenne pepper
2 tablespoons dried currants
2 tablespoons vegetable oil
1 1/3 cups finely chopped onion
1 pound lean ground beef
2 tablespoons curry powder
1 teaspoon all purpose flour
36 wonton wrappers
1 large egg, beaten to blend
Vegetable oil, for deep frying
Combine all ingredients except currants in medium saucepan. Simmer until onion
is tender and mixture thickens slightly, stirring occasionally, about 10
minutes. Stir in currants. Cool. Can be made 3 days ahead. Chill.
Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add onion
and sauté until translucent, about 5 minutes. Add beef and sauté until brown,
breaking up clumps with back of spoon, about 5 minutes. Add curry powder and
flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain
Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon
scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each
wrapper diagonally in half, forming triangle. Press edges together to seal.
Transfer to prepared baking sheet. Repeat with remaining wrappers and filling.
Can be made 8 hours ahead. Cover; chill.
Add enough vegetable oil to heavy large saucepan to reach
depth of 4 inches. Heat to 350F.
Working in batches, fry samosas until golden brown, about 2
minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas