Samosas (Pakistan)

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1. 1Step 1: Make your filling - you can use minced beef or chicken, which is what Rabia uses. She fries the meat in bait of oil with generous quantities of minced garlic, ginger and cumin seeds. Add salt to taste. Once it cools, she adds chopped green chillies or jalapeños, cilantro, and onion.
2. 2Step 2: For a vegetarian option, you can make it with the traditional boiled potatoes, roughly chopped and add frozen peas, salt and cumin, and again fresh chopped chillies, cilantro and onion.
3. 3Step 3: or there is Tex-Mex style, stuffed with a mixture of boiled potatoes, corn, jalapeño and cheese.
4. 4Step 4: Let the filling cool.
5. 5Step 5: The secret to Rabia’s samosas is the frozen empanada wrappers. Thaw them and cut them in half.
6. 6Step 6: Fold to join the straight edged side together to form a cone. Fill the wrappers. Use a little water to help seal the edges and press with a fork.
7. 7Step 7: Put them in a tray as you’re making them, but don’t overlap them or let them touch. Lay them in a single layer, cover it with wax paper and make another layer.
8. 8Step 8: Fry them fresh or freeze them. You can just pop the entire tray with a few layers of samosas into the freezer. Once they’re frozen, transfer them to a freezer bag to use for the rest of the month. Don’t store them in the fridge, not even overnight or the dough will dry out.
9. 9Step 9: Fry them directly out of the freezer in at least 3-4 inches of medium hot oil. Rabia fries for about 3-4 minutes per batch, turning them over so they get brown all over.
10. 10Step 10: Enjoy!