Folded Indian Pastries

To make the dough, place the flour, ghee, salt and approx. 175 ml water in a bowl. Knead thoroughly into a dough until it is firm and smooth. Cover and leave to rest for 20 minutes.

To make the filling, heat the ghee in a pot and fry the cumin seeds on a medium heat for 1 minute. Stir in all the ginger and all the other spices. Add the onion and the meat and fry until the meat crumbles. Add the apricots and fry everything for 5 minutes stirring occasionally. Reduce the heat, cover and braise for around 10 minutes. If necessary add a little water. Season with salt and leave to cool.

Break the dough into 8 balls. Oil a large wooden board and roll out each ball into a circle approx. 20 cm in diameter. Cut the circles in half and shape each half circle into a triangle by folding the corners to meet each other. Press the curved edge together with wet fingers and place about 2 tsp of the filling into the samosa through the gap created by the long straight side. Close this opening with wet fingers and continue to prepare all the samosas in this way.