All products must be kept cold, the butter hard. Grate the butter or margarine grated, peresypaya flour. Should get the big crumbs. Egg whisk, combine sour cream, salt, baking powder. Pour a little oil, add the flour, quickly knead the dough. Before rolling to keep in the fridge. What is the meaning of cool products? If the butter crumbs, pour in the cold cream, it will remain in the test pieces. And then make those pieces of butter will give the effect of the puffs, the dough will be crispy. If everything is at room temperature, we get just the oil dough, delicious, but not for the samosas. Cut meat in small pieces, it is cut and not scrolling through a meat grinder. Separately cut a number of fresh high-quality fat. Onion, the juicy varieties, also finely chop. Stir the meat and onions, sprinkle with salt, sprinkle with black pepper and Jeera (cumin - cumin seeds, small black or dark gray oblong seeds, very fragrant). Fat in each samosa will be added separately, so it's easier to monitor his uniform number or make a part without the fat. In catering onion and meat don't mix, so the meat is not spoiled, but at home, do it quickly. Comments - I took the meat and onions and not cut, and ground in a meat grinder with a large grille. Not, of course, but not so troublesome. Making samosa. Cut the dough into pieces (about 2/3 of a tennis ball), roll out into circles, put the stuffing and do this : bend one side of the circle, overlapping the other side and overlap the third time, everything close up is not necessary.Only corners a little bit to take, so juice does not leak.

Obtain a triangular samosa. Turn the bend down and put on the sheet.

Well, you can just blind in the usual way. The main thing that was triangular. Bake. The oven heat, the fire is average, I bake on 180 C for about an hour, according to the recipe 40 minutes. Aromas unbearable.