Kheema Samosa

I've been trying to find a curry puff recipe, but without luck. Fran and I found this recipe for samosas in an Indian cookbook; it sounds something like them. You could use the filling listed here, or try it with left-over curry. If any of you have another curry puff recipe, please send it. -Jo

Ingredients:

For the Pastry:
• 4 oz. plain flour
• pinch salt
• 1 oz. butter
• 2 Tbl. warm milk

  For the Stuffing:

• 1 onion
• 1 tomato
• 1 green chilli
• 1 Tbl. coriander leaves
• 1 clove garlic
• oil for frying
• 8 oz. lean minced lamb or beef
• 1/2 tsp. chilli powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala
• salt to taste
• 2 tsp. lemon juice

Instructions:

1. Sieve flour with salt. Rub in butter till it resembles breadcrumbs. Add milk and knead to a stiff, smooth dough. Cover and set aside.
2. Finely chop onion, tomato, chilli and coriander leaves. Crush the garlic.
3. Heat some oil in a pan and fry the onion and garlic for about 10 minutes. Add the green chilli and fry for two minutes.
4. Stir in the meat and fry well till the meat turns brown. Add tomato, coriander leaves, chilli powder, turmeric and garam masala. Season with salt and simmer very gently, adding a little water if necessary, for 20 minutes or till meat is tender and all liquid absorbed. Sprinkle with lemon juice, mix and keep aside to cool.
5. Divide the pastry into 6 equal pieces. Roll each into a thin circular shape, dust with flour to make rolling easier.
6. Cut each circle in half and place a spoonful of meat on each semi-circle. Fold the pastry over, moisten the edges with water and seal carefully to form triangular-shaped pasties.
7. Heat some oil for deep frying and fry the samosas on both sides till golden brown. Drain.
8. Serve hot with chutney or yoghurt.