Add 2 tbsp of vegetable oil to a frying pan along with the bay leaf. Heat the frying pan to a medium heat and add the onions. Fry until the onions start to soften.
Add the carrot and fry for 2 minutes before adding the red pepper and frying for a further minute.
Add the beef mince to the pan and fry breaking the meat up with a spatula. Fry for 2-3 minutes then add the garlic and chili. Fry until the garlic and mince meat is cooked through.
Add 1 tbsp of tomato puree and fry for a further minute. If the mixture is too dry add a little water but avoid making the mixture saucy.
Stir in ½ tsp jam or chutney and 2 tbsp red wine vinegar. Cook for a further minute, add salt and check for seasoning. If the mixture is too wet continue cooking until it has dried out a little.
Let the mince mixture cool completely and remove the bay leaf before filling the samosas.
Cut each sheet of spring roll wrapper in two and using a brush of egg join the two shorter sides together to make a long strip of pastry.
At this stage the samosas can be frozen for up to 3 months. The samosas should be cooked from frozen.
Heat an oven to 200ºC with the fan.
Coat each samosa with a little oil (you can rub each one with your hands) and place on a baking tray.
Cook for 20 minutes turning every now and then to ensure they are not sticking. The samosas are ready when the pastry is golden and crispy.
Serve warm with chutney such as hot mango chutney.