1 onion, finely chopped
15 ml curry powder
2 ml cumin
3 ml tumeric
500 g beef mince
40 ml chutney
40 ml raisins
250 ml strongly brewed Rooibos tea
1 egg

15 sheets spring roll pastry
15 ml maïzena paste
Sunflower oil, for frying

Heat oil in a saucepan. Sauté onions till transparent. Add curry powder, cumin and tumeric. Fry for 1 minute.
Add the mince and cook till browned.
Add the Chutney, raisins and tea.
Cook for about 10-15 minutes till the sauce thickens.
Adjust seasoning.
Cool slightly, then add the egg.
Place 1 pastry sheet in a diamond shape in from of you. Place about 2 Tbls of filling in a line on the corner closest to you. Fold over to enclose the filling.
Bring the two side corners in over the filling and roll up tightly.
*You could either fold them like a spring roll or samosa.
Brush the end piece of the pastry with maïzena paste to seal it.
Fry patty in medium hot oil for about 5 minutes till golden brown. Drain on paper towels.
Serve with extra Chutney.



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