Recipe for Beef, Veal, and Peas Samosas

Peel, wash, and grate the carrot. Peel and finely slice the onion. Wash and chop the cilantro. Peel and grate the ginger.

Sauté the onion in a tablespoon of oil until it is soft, then add the meat with the grated carrot, coriander, and garlic. Sauté until there is no more liquid in the mixture, then add the drained peas.

Take the pastry sheets one by one, fold them in half lengthwise, and cut with a knife to obtain two strips. Cut or fold the rounded edges of each strip lengthwise. Remove the protective paper as you prepare each one.

Beat the egg whites and brush each strip with the egg white before filling it.

Place a large tablespoon of filling on the bottom corner of a strip. Take the bottom right corner and fold it to the left to form a triangle. Take this triangle and fold it to the right along the crease. Lift the formed triangle again and fold it this time to the left along the crease.

Fold the triangle to the right along the crease. Continue like this until the end. Fold the edge into the crease of the triangle. If the edge is too small, you can cut it with a knife. Don't worry if an edge is not glued; it will stick during baking...

To finish, serve them hot accompanied by a fragrant salad and possibly a spicy ginger tomato sauce. ENJOY YOUR MEAL!