Samboussa (Djibouti Samosas)

Ingredients:

2l oil
500g flour
2kg minced meat (your preference, though camel is frequently used)
5 onions, finely diced
3 leeks, finely diced
1 tsp cumin seeds
salt and black pepper to taste.

Method:

Sift the flour and a pinch of salt to a bowl. Add just enough water so that the mixture comes together as a stiff dough. Shape into a ball and allow to rest.

Meanwhile add 4 tbsp oil to a frying pan and fry the meat for a few minutes. Add the onions and leeks season with salt and pepper then fry until the meat is done and the onions have softened.

Roll the pastry out on a floured surface and cut into triangles. Place a tablespoon of the meat mixture in the centre of the triangle and fold over to form a samosa. Heat the oil in a wok until almost smoking and place the samosas one at a time in this. Cook until golden brown and crisp on all sides, remove with a slotted spoon and drain on kitchen paper. Allow to cool a little then serve with African hot sauce.