Spicy Bobotie Samosas with Mint-Coriander Chutney

**Prepare the Bobotie Filling:** Soak the bread in milk until softened. Squeeze out excess milk and crumble the bread.

In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.

Add the onion and garlic to the skillet and cook until softened, about 5 minutes.

Stir in the curry powder, turmeric powder, and garam masala. Cook for 1 minute more, until fragrant.

Add the soaked bread, dried apricots, raisins, almonds, and chutney to the skillet. Mix well.

Simmer for 10 minutes, stirring occasionally, until the flavors have melded.

Remove from heat and let the mixture cool slightly.

Stir in the beaten egg.

**Assemble the Samosas:** Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

Lay out a samosa pastry sheet. Place a spoonful of the bobotie filling in one corner.

Fold the pastry over to form a triangle, then continue folding along the length of the pastry sheet, maintaining the triangular shape.

Seal the edges of the samosa with a little water or egg wash.

Repeat with the remaining pastry sheets and filling.

Brush the samosas with oil and arrange them on the prepared baking sheet.

Bake for 20-25 minutes, or until golden brown and crispy.

**Prepare the Mint-Coriander Chutney:** In a food processor or blender, combine the mint, coriander, green chili (if using), ginger, lemon juice, water, and salt.

Blend until smooth, adding more water if needed to achieve the desired consistency.

**Serve:** Serve the hot samosas with the mint-coriander chutney.