cook.
Ingredients
400 g plain flour 200 ml warm water 0.5 tsp salt 1 tbsp vegetable oil 500 g beef mince 2 onions, finely diced 3 garlic cloves, minced 1 tsp salt 0.5 tsp black pepper 0.5 tsp ground cumin 3 tbsp water (to keep filling juicy) 500 ml vegetable oil for deep frying Method
Make the dough: Mix flour with salt, oil and warm water. Knead for 5 minutes until smooth and elastic. Cover and rest 20 minutes. Make the filling: Mix beef mince with diced onions, garlic, salt, pepper, cumin and water. The water keeps it juicy inside the pastry. Divide the dough into 16 equal pieces. Roll each into a thin circle about 12-15cm across. Fill and seal: Place 2 tablespoons of filling on one half. Fold over into a half-moon shape. Pinch and crimp the edges tightly — any gaps will leak juice into the oil. Heat the oil to 170°C (340°F) in a deep pan or wok. Test with a small piece of dough — it should sizzle immediately. Fry in batches: Cook 3-4 at a time for 4-5 minutes, turning once, until deep golden brown on both sides. Drain on kitchen paper. Serve hot — be careful of the juice burst when you bite in.