Serve these golden brown turnovers with
Mango Chutney. For an easy sauce,
stir snipped cilantro or parsley into plain yogurt.
2 tablespoons butter or margarine
2 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
cup cold water
1 pound ground lamb or beef
1 medium onion, finely
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon ground
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
Pastry: Cut butter 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
Filling: 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.