Starter/Pupus/Appetizers (Samosas-Deep Fried Indian Pastries)

Deep Fried Indian Pastries (Samosas)

This is India's version of stuffed fried pastries. Mango Chutney is the traditional dip. Plain yogurt with parsley or coriander leaves is often served as an additional dip

About 60

1 pound ground lamp or beef
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon slat
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon pepper

Cook and stir lamb, onion, and garlic in 10 inch skillet until lamb is light brown; drain. Sir in salt, coriander, cumin, ginger and pepper; Cool,

Pepare pastry; divide into fourths. Cover with damp towel to prevent drying. Roll each fourth into 12-inch circle (dough will be springy and may be slightly difficult to roll). Cut into 4-inch circles; cut circles into halves. Moisten edges with water. Place 1 teaspoon filling on each half circle. Fold pastry over filling to form triangle. Press edges to seal securely. Repeat with remaining pastry.

Heat oil (1 to 1 1/2 inches) to 375 Degrees F. Fry about 5 pastries at a time until light brown, turing 2 or 3 times, 3 to 4 minutes. Drain on paper towels. Deep warm in 200 Degree F. oven. Serve warm with Chutney

Pastry

2 tablespoons margarine or butter
1 tablespoons shortening
2 cups all-purpose flour
1/2 teaspoon slat
1 egg yolk
1/2 cup cold water

Cut margarine and shortening into flour and slat until mixture resembles fine crumbs; stir in egg yolk. Sprinkle in water, 1 tablespoon at a time, tossing; with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; knead on lightly floured cloth-covered board until smooth, about 1 minute.