Samoosas

Makes about 24

Dough 750 ml (3 cups) Blue Ribbon cake flour 5 ml (1 tsp) salt about 250 ml (1 cup) ice–cold water 5 ml (1 tsp) fresh lemon juice cooking oil for brushing

Mince filling 30 (2 Tbsp) cooking oil 500 g lean beef mince 2 medium onions, finely chopped 2 cloves garlic, crushed 1 green chilli, seeded and finely chopped 10 ml (2 tsp) strong curry powder 3 ml (½ tsp) garam masala 1 ml (pinch) turmeric 10 ml (2 tsp) chopped fresh coriander salt and freshly ground black pepper to taste cooking oil for deep–frying

Dough: Sift flour and salt together. Combine water and lemon juice, add to dry ingredients and cut in with a knife. Knead lightly to a firm dough. Divide dough into twelve pieces. Roll each piece between hand palms. Roll into twelve flat discs. Place six discs on top of each other, brushing with oil on both sides and sprinkling a little flour on. Leave bottom and top of discs ungreased. Roll pile of discs into a large circle of about 30 cm in diameter. Place dough on a greased baking tray and bake in a preheated oven at 200 °C for 3 – 5 minutes to separate layers. Trim edges. Repeat with remaining dough. Filling: Heat oil in a medium, heavy-based saucepan and fry mince until it changes colour. Add onions, garlic and chilli and sauté for a few minutes until soft. Add spices and fry for 1 minute. Add coriander and seasoning. Set aside to cool. Cut the baked dough into 6 x 20 cm strips. Separate layers carefully. Fill on edge with filling and fold into a triangle. Moisten edge with water and fold to complete samoosa. Repeat with remaining baked dough strips. Chill in refrigerator for about 30 minutes before frying. Heat oil in a small, heavy-based saucepan. Gently drop samoosas in hot oil, turning constantly until golden brown. Drain on paper towel.

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