Samosas

Directions

Vegetable filling

1. Heat the oil in a frying pan. Add the onion and garlic, mix in the spices. Turn until the onions are soft.

2. Add the vegetables, seasoning and stir well until coated

3. Add the stock, cover and simmer for 30 minutes or until cooked. Set aside

Beef filling
1. Cover the bottom of a frying pan with some vegetable oil and heat up on medium heat

2. Add the onions and garlic and stir until the onions are soft

3. Add the ground meat and salt and pepper and stir until cooked

Pastry dough
1. Mix flour and salt into a bowl. Make a well in the center and add the oil and enough water to make a firm dough.

2. Knead the dough for ten minutes or so.  Add the egg and keep kneading until the dough is smooth. Roll into a ball and cover it with plastic wrap.

3.Set aside at room temperature for 30min to 1 hour

4. You can fill the dough one of two ways. When I prepared them I prepared the vegetable samosas in the shape of triangles and the beef samosas in the shape of half moons to differentiate them.

For triangular-shaped samosas

1.Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle

2. Divide this circle into two equal pieces with a knife.

3.Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

4. Fill the cases with a tablespoon of your chosen mixture and press the two dampened edges together to seal the top of the cone.

For half moon shaped samosas
1.Divide the dough into 24 equal pieces. Roll each piece into a ball and roll into a circle.

2.Put a tablespoon of of your chosen mixture in the center of the circle. Fold over one half of the circle into the other.

3. Put the teeth of a fork into some water and press lightly onto the overlapping ends of the circle to seal the samosa.

Frying

1. Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.

2. Serve hot.

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