Chicken samosas

Combine flour and salt in a large bowl; add oil and rub it in with the fingers until crumbly.

Add water about a tablespoon at a time until a soft, pliable dough forms.

Knead 7 to 10 minutes until smooth and elastic; cover with plastic wrap and rest about 30 minutes.

Boil boneless chicken pieces in salted water.

Pulse the boiled chicken in a blender about two times; do not make it too smooth.

Stir-fry onions and garlic in a little oil until translucent, stirring constantly to avoid burning; stir in the chicken.

Add black pepper, sweet smoked paprika, curry powder, cayenne and ginger paste; mix and adjust the seasoning.

Cook until the liquid is completely dry, or it seeps into the samosa and makes it soggy.

Divide the rested dough into six parts; on a floured surface roll each into a circle.

Optionally heat each circle in a preheated skillet a couple of seconds, then flip and cook the other side 5 to 10 seconds.

Mix flour and water into a thick paste for gluing; cut each pastry into four quarters, fill and seal.

Fry in oil preheated to 350F, turning over and over until golden brown; drain on a paper towel.