Samosas (Deep-Fried Indian Pastries)

Serve these golden brown turnovers with Mango Chutney. For an easy sauce, stir snipped cilantro or parsley into plain yogurt.

Yield: about 60 pastries

Ingredients

Pastry

• 2 tablespoons butter
• 1 tablespoon shortening
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 egg yolk
• 1/2 cup cold water

Filling

• 1 pound ground lamb or beef
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• Vegetable oil
• Chutney

Instructions

Pastry

1. Cut butter and shortening into flour and salt until mixture resembles fine crumbs; stir in egg yolk.
2. 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.

Filling

1. Cook and stir lamb or beef, onion and garlic in a 10 inch skillet until meat is light brown; drain.
2. Stir in salt, coriander, cumin, ginger and pepper. Cool.
3. Divide pastry into fourths. Cover with damp towel to prevent drying. Roll one fourth into a 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.
4. Place 1 teaspoon filling on each half circle. Fold pastry over filling to form triangle. Press edges to seal securely.
5. Repeat with remaining pastry.
6. Heat 1 to 1 1/2 inches of oil to 375 degrees F.
7. Fry about 5 pastries at a time until light brown, turning 2 or 3 times, 3 to 4 minutes; drain.
8. Keep warm in a 200 degrees F oven.
9. Serve warm with chutney.