Turkey Samosa
You will need
For the dough
- 200g of plain flour
- 60g fat (I used some lard)
- About 6 tablespoons of cold water
For the filling
In total it should add up to a couple of big handfuls
- A big handful of cookedturkey meat
- An equal amount of peas and sweatcorn
- A couple of spoonfuls of curry sauce (I used some leftover turkey curry, you just need enough to binf it all together.
- A heaped teaspoon of mustard seed
- A heaped teaspoon of cumin
- A heaped teaspoon of fennel seed
- A heaped teaspoon of coriander seed
For frying
- Enough vegetable oil to fill a pan to a couple of inche
Do
- Mix and kneed the dough until smooth. I cheated and used the breadmaker
- Mix and mash the filling ingrediants. You want to be able to fit a mix of stuff onto a teaspoon
- Divide the dough into 6 balls
- Roll the dough balls out to about 1mm or so, then divide into two semi-circles
- Pop the oil on to heat, you’re aiming for 150oC
- Working one at a time, fold a semicircle in half, nipping the straight edges together, forming a cone
- Fill the cone with filling, use slightly less than you think you’ll need (about a heaped teaspoon). Avoid getting any grease on the open side or it won’t close
- Close the open side over. Dampening with a wet finger helps. Nip it shut
- Once they’re all made, slide them into the oil one at a time, don’t over crowd the pan
- Ready once golden brown and the outside is bubbly and flakey
Result
Velvety smooth, sweet and rich, with a sharp spicy finish.
