Set a frying pan or skillet over medium heat and add the olive oil

Once hot, fry the onion for 5-7 minutes until starting to soften

Add the ginger, garlic, and spices to the pan and cook for 1 minute further

Tip the ground beef in and cook for 10 minutes or until browned, stirring to break up any lumps and ensure everything is well combined

Remove from the heat and add the fresh coriander and frozen peas, stir and set aside.

Once cooled slightly, taste and season with salt and pepper

Mix together the water and flour to make a glue and set aside

Cut the egg roll pastry into strips approximately 12 inches x 4 inches. Take one and cover the rest with a damp cloth to stop them from drying out.

Dip your finger in the glue and run it approximately 2 inches down one side at the top of your rectangle and then fold across to create a right-angle triangle and stick down.

Take more glue, run it 2 inches down from the triangle you created and fold it again - this should give you a small cone and a remaining flap of pastry.

Add 2 tbsp of filling to the cone so it’s full before gluing the edges of the remaining flap and pulling the across and sticking it down to form a samoosa shape.

Once the samoosas are all filled, keep them under a damp cloth again to stop them from drying.

Heat a deep fryer or pot of oil to 350°F (180°C)

Once the oil’s at temperature, fry the samoosas in batches until crisp and golden brown.

Drain on paper towel and serve