Curried Beef Samosas with Mango Papaya Chutney

For 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

For samosas:
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

for chutney:
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.

Make samosas:
Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add onion and saut� until translucent, about 5 minutes. Add beef and saut� until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and saut� 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.

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 with chutney.

Makes 36.