| 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. pastry
2 Tablespoons Butter Or Margarine
1 Tablespoon Shortening
2 Cups All-purpose Flour
1/2 Teaspoon Salt
1 Egg Yolk
1/2 Cup Cold Water cut Margarine And Shortening Into Flour And Salt 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. 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 cook And Stir Lamb Or Beef, Onion And Garlic In 10-inch Skillet Until Meat Is Light Brown; Drain. Stir In Salt, Coriander, Cumin, Ginger And Pepper. Cool. divide Pastry Into Fourths. Cover With Damp Towel To Prevent Drying. Roll One 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 1 To 1 1/2 Inches Of Oil To 375 Degrees F. Fry About 5 Pastries At A Time Until Light Brown, Turning 2 Or 3 Times, 3 To 4 Minutes; Drain. Keep Warm In A 200 Degrees F Oven. Serve Warm With Chutney. makes About 60 Pastries. |
