Boerewors and chutney samoosas

Heat the sunflower oil in a frying pan and sauté the onion until soft.
Squeeze the meat out of the boerewors casings and add to the pan.
Stir well and fry over a medium heat until the meat has browned and is dry.
Stir in the chutney, coriander and chillies and cook for one
minute. Remove from the heat.
Use samoosa pastry strips or cut phyllo pastry into eight x 24 cm length strips. Place a teaspoon of filling on the end of a strip and fold over to form a triangle.
Continue folding over until all pastry is used. Mix a little cornflour and cold water to form a paste.
Brush a little paste onto the end of the pastry and press down to stick it closed.
Heat oil over a medium heat and deep-fry samoosas until golden. Drain on absorbent
paper.
Serve with extra chutney or sweet chilli sauce for dipping.