Thomas describes himself as living "near
Johannesburg in South Africa, am 53 years old
and my interests include photography, web design,
computers and of course, most of all, my online
forgot to also mention that he is passionate about
food as well! This is one of his recipes.
recipe is for Samosas - "it was brought to
South Africa by Indian immigrants and has now
become a favourite snack of all South Africans"
375 g cake flour
5 ml salt
250 ml cold water
5 ml lemon juice
15 ml melted butter or margarine
500 g mutton or lamb, minced
2 ml turmeric
5 ml salt
1 large clove garlic
1 piece root ginger
10 ml freshly chopped coriander leaves
1 green chilli, crushed
2 medium onions, finely chopped
15 ml melted butter
4 spring onions, finely chopped
2 ml garam masala
make the dough:
the flour and salt together and add enough cold
water to make a stiff dough.
the lemon juice and knead the dough gently until
the dough into 12 pieces and roll each into
out 6 balls on a floured surface and shape them
into 10-cm diameter rounds.
each with melted butter or oil and sprinkle
the rounds leaving the final round ungreased
out the stack into a large, very thin, round
and trim the sides to form a square.
Heat an ungreased baking sheet in the oven at
230ºC until very hot, remove and place
the dough square on it.
the square over several times until the dough
puffs up slightly.
the square from the baking sheet as soon as
for the remaining 6 balls of dough.
make the filling:
the meat with a mixture of the turmeric, salt,
garlic and ginger pounded together, the coriander
leaves, and the chillies.
nearly dry, add the onions and cook till the
liquid has evaporated stirring often to prevent
the melted butter and allow the mixture to cool
and add the spring onion and garam masala.
the prepared dough squares into strips 8 cm
wide and 25 to 30 cm long.
into layers before the pastry cools.
with a damp cloth to prevent drying out while
making the samosas).
a strip of pastry in your left hand pull the
bottom corners across then fold it up to form
as triangle with sharp corners and a pocket
in which to put the filling.
with 10 ml filling then continue folding the
pastry across the top of the triangle to seal
off the opening.
the edges round to form a neat triangle.
the remaining edge with a paste of flour and
water and pinch the two bottom edges lightly
in a cool place for about 30 minutes before
the samosas in hot oil for about 10 minutes,
or until golden, turning often.