Dough

Mix together flour, salt and turmeric. Add water and mix together until you get a dough consistency then set aside.

Filling

Without using oil, fry the onions and garlic lightly. Add the mince and fry until cooked. Add salt and curry and mix well. Add the biryani paste and cook on medium heat for about 10 minutes. Remove from heat and put in cool place to allow mixture to cool down.

Assembly

Divide the dough into 12 - 14 equal portions and roll the into balls. Flatten 2 balls into round hamburger shapes. Dip one side of each patty in oil and the dredge oil side in flour. Put the 2 patties together, oil and flour sides in. Using rolling pin, roll out dough into a rectangular shape that will fit the pan in the bottom of oven. With the oven on grill, place the rolled out dough in pan on the bottom of oven for about 30 seconds. Remove from oven and place lengthwise on cutting board and cut vertical strips about 6-8cm wide. Separate the strips in two and place in tin foil and fold closed. Continue with the rest of the dough. Taking the strips one at a time, start folding one end in a triangular shape. After two folds open the pocket that will be created and fill with +/- 1 tablespoon of filling. Continue folding the rest of the strip in a triangular shape until you get to the end of the strip. Glue down the end with a thick flour and water paste. You then need only deep fry the samosas in oil on about 180*C-190*C till the samosa is nice and crispy.