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1
Sift flour and salt together.
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2
Make a well in the center of the mixture and quickly pour in oil and water. Stir briskly until combined, gradually adding more water if necessary. You should aim for a slightly moist dough that sticks together.
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3
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel.
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4
To assemble samosa:
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5
break off pieces of dough (leaving what's left under the towel and shape into balls.
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6
Roll each ball into a circle about 1/10 of an inch thick and 5 inches across.
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7
Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle.
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8
Seal by brushing a bit of water along the edges and pinching it together with your finger.
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9
Heat 2 inches oil in a skillet or pan to 375 degrees. Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.
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10
MEAT FILLING:
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11
Crush ginger and garlic.
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12
Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently. Add a bit of oil if meat is too lean to grease the pan.
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13
When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.
