Small Savory Pastries Recipe (Samoosa)

Small Savory Pastries Recipe (Samoosa)
These are a savory served for afternoon tea in India, but they are equally suitable served with pre-dinner drinks. Ingredients : (Makes 32-36)
Pastry 1 1/2 cups 3/4 teaspoon 1 tablespoon 1/2 cup Filling 1 tablespoon 1 clove 1 teaspoon 2 2 teaspoons 1/2 teaspoon 1 tablespoon 250 g 1/2 cup 1 teaspoon 2 tablespoons	Plain flour Salt Oil or ghee Warm water Oil or ghee Garlic, finely chopped Finely chopped fresh ginger Medium onions, finely chopped Curry powder Salt Vinegar or lemon juice Minced steak or lamb Hot water Garam masala Chopped fresh mint or coriander leaves Oil for frying
Method : Pastry : Sift flour and salt into a bowl. Add oil and warm water and mix thoroughly, until ingredients are combined. Add a little more water if necessary to combine ingredients. Knead for about 10 minutes or until dough is elastic. Cover with plastic wrap and set aside while preparing filling. Filling : Heat ghee in a saucepan and fry garlic, ginger and half the onion until onion is soft. Add curry powder, salt and vinegar, mix well. Add minced steak and fry over a high heat, stirring constantly until meat changes color. Turn heat down and add hot water. Cover pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped mint or coriander. Remove from heat and allow to cool. Mix in reserved chopped onion. Take small pieces of dough, shape into balls and on a slightly floured board, roll each one thinly to a circle, the size of a saucer. Cut each circle in half. Put a teaspoon of filling on one side of each half circle and brush edges with water. Fold dough over and press edges together firmly. You will now have a triangular-shaped samoosas. When they are all made, heat oil in a deep pan and deep fry a few at a time until golden brown on both sides. Drain on absorbent paper and serve hot.