Short pastry for shaping and deep-frying filled samosas.

Steps

1. Rub shortening into flour and salt; knead with a little water to a stiff dough.
2. Divide into small balls. Roll each piece into a thin round about 4 inch diameter.
3. Cut from centre to form cone; place 1 tbsp filling and seal up; close end carefully.
4. Deep fry in hot oil until light brown. Makes 15–18 samosas.