Peach and raisin chutney
1.To make peach and raisin chutney, cover peaches with boiling water in medium heatproof bowl for about 30 seconds. Peel, seed, then chop peaches finely. Place chopped flesh in medium saucepan with remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 45 minutes or until chutney thickens (add a small amount of water to chutney, if necessary).
2.Heat oil in large frying pan; cook onion, garlic, ginger and spices, stirring, until onion softens. Add chilli and mince; cook, stirring, until mince browns. Add kumara and the water; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, until kumara softens. Stir in 1/3 cup of the chutney. Cool beef filling 10 minutes then refrigerate until cold.
3.Preheat oven to 200°C. Oil three oven trays.
4.Using 7.5cm (3-inch) cutter, cut nine rounds from each pastry sheet. Place rounded teaspoons of the beef filling in centre of each round; brush edge of round with egg, press edges together to enclose filling. Repeat process with remaining rounds and filling. Place samosas on prepared trays; brush tops with any remaining egg. Bake, uncovered, about 20 minutes or until browned lightly.