Bobotie Samosa with Apricot Chilli Sauce

SAMOSA:--
12 sheets filo or spring roll pastry cut in 25 x 7cm strips
Egg white, lightly beaten
500 g beef mince
½ tsp SIDS CRAZY SALT
1 tbsp rice bran oil
2 onion, finely chopped
2 tsp garlic paste
2 tsp ginger paste
2-3 red chillies, finely chopped
½ tsp turmeric
1 tsp garam masala
1 tsp ground coriander
2 tsp ground cumin
1 tsp SIDS SALT & PEPPER to taste
1 bunch of coriander, finely chopped
1 tbsp lemon juice
APRICOT CHILLI SAUCE:--
3 tbsp apricot jam
2 tbsp water
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp tamarind paste
1 tsp dried chilli flakes

Place SIDS LOW SUGAR RASPBERRY VINEGAR and all apricot chilli sauce ingredients into a saucepan and heat on medium/low temperature until combined, set aside to cool.
Heat oil and sauté onion in a pan until translucent. Add garlic, ginger, chilli, ground spices and cook 60 seconds until fragrant.
Add the beef and SIDS CRAZY SALT then cook for 10 minutes, stirring frequently to break down the mince.
Set aside to cool before adding coriander, 1 tbsp of apricot chilli sauce and lemon juice with SIDS SALT & PEPPER to taste.
Take one strip of filo or spring roll pastry and brush one long edge with egg wash.
Add a tbsp of bobotie mix to pastry and fold into a triangle, repeating until you reach the end of the strip.
Deep fry in medium oil until golden, about 3-4 minutes.
Serve with remaining apricot chilli sauce.