East African Beef Samosas

Mix 250 g of wheat flour, 0.5 tsp salt and 0.5 tsp baking powder. Pour in 30 ml of oil and rub the mixture between your fingers until crumbly. Gradually add 120 ml of warm water and knead into a firm, non-sticky dough. Knead for 5 minutes, cover and let rest for 20 minutes.

For the filling, heat 30 ml of oil in a wide skillet. Add 1 tsp cumin seeds and toast for 30 seconds, then add the finely chopped onion and cook for about 5 minutes until golden.

Add the minced garlic, ginger and green chili, stir and cook for 1 minute.

Add 400 g of ground beef, breaking it up with a spatula so it doesn't form clumps, and cook for about 8 minutes until the meat changes color. Add the turmeric, ground black pepper and remaining salt, stir and cook for another 5 minutes until the filling is dry.

Remove the skillet from the heat, stir in the finely chopped cilantro and let the filling cool completely: a hot filling will soften and tear the pastry.

Divide the dough into 10 balls. Roll each one out into a thin oval about 2 mm thick, then cut it in half. For each samosa, join the straight edges of the half-circle into a cone and pinch the seam, moistening it with a paste made from 20 g of flour and 30 ml of water.

Fill each cone with about 1 tbsp of the cooled filling, without overstuffing, fold into a triangle and seal the seam with the same flour paste. Let the shaped samosas rest for 5 minutes so the seams set.

Heat the remaining oil in a deep pot to about 170 °C. Fry the samosas in batches over medium heat for 4–6 minutes, turning gently, until evenly golden brown. Transfer to paper towels and serve hot.