Varaki Samsa

Description
Pastry samsa

Ingredients

 * 1 kg or 7½ cups flour
 * 800 g (28 oz) meat
 * 500 g (18 oz) onions
 * 150 g (5 oz) mutton fat
 * 50 g (2 oz) butter
 * cumin, salt and pepper to taste.

Directions

 * 1) For the filling, put meat through a meat- grinder, combine well with chopped onions, cubed fat, salt and spices.
 * 2) To make dough, add warm water and salt to sifted flour, let stand for 30 – 40 minutes.
 * 3) Roll out dough into 3 – 4 mm (⅛ inch) layer and grease surface with melted butter.
 * 4) Roll up the dough tightly forming a log, and cool.
 * 5) Cut log into 70 g (2⅕ oz) pieces and place on their flat sides.
 * 6) Roll out into small flat rounds.
 * 7) Place a spoonful of filling in the center, pinch edges around the filling forming oval pastry, and completely enclose the meat.
 * 8) Stick samsa to walls of tandoor, sprinkle water on top, and bake 20 – 30 minutes.