Meat Samosas

Pastry

 * 2 cups flour + a bit more
 * water, enough to make a stiff dough
 * cooking oil

Filling

 * 1 lb cooked meat (beef or lamb), ground or finely minced
 * 1 clove garlic, mashed
 * 1 tsp salt
 * 1 tsp mint leaves, dried
 * ½ cup chopped onions
 * ¼ tsp cinnamon
 * ¼ tsp ginger
 * ¼ tsp cloves
 * ¼ tsp chili powder
 * 4 tbsp lemon juice

Description

 * 1) Combine 2 cups flour, sifted, with water to make a stiff dough.
 * 2) Knead until smooth and divide in 4 parts.
 * 3) Roll each piece into a circle 4 inches in diameter on a board.
 * 4) Brush each with cooking oil.
 * 5) Sprinkle evenly with flour.
 * 6) Place the circles on top of each other with floured sides facing.
 * 7) Gently roll pile of circles into large circle 8 to 9 inches in diameter. Note: at beginning pastry should be turned over while rolling to make all circles same size.
 * 8) On iron grill or flat teflon pan: fry pastry on both sides without browning it (about 2 minutes on each side). Large and small bubbles will swell up pastry indicating when done.
 * 9) Cool slightly.
 * 10) Cut pastry in three uniform strips and peel off pieces.
 * 11) There are now twelve strips.

Filling

 * 1) In a 1-quart saucepan, cook filling mixture for 10 minutes stirring constantly.
 * 2) Cool.
 * 3) Make a cone at one end of the pastry strip.
 * 4) Hold the cone in left hand and fill with mixture.
 * 5) Turn the flap over to form a three-cornered pastry.
 * 6) Seal the edge with a paste made with 1 tbsp flour and 1 tbsp water.
 * 7) Chill for 1 hour.
 * 8) Deep-fat fry at 375°F until golden brown.
 * 9) Serve with lemon wedges while still hot.
 * 10) As an adaptation, you can make samosas with pie crust.
 * 11) Purchase the packaged mix and bake the samosas.
 * 12) 0r in making your own pie crust cut down on shortening by half for deep-fat frying.