Kenyan Samosas

Ingredients
1 1/2 cups flour
1 teaspoon salt
4 tablespoons vegetable shortening
6-7 tablespoons ice cold water
1/4 cup oil plus oil for deep frying
1/2 onion, minced
5 russet potatoes, cooked till tender and peel
1 cup peas
1 cup cooked tender carrots
2 teaspoons minced ginger
2 teaspoons ground coriander

Directions:

Dough- Mix flour and salt and rub in
shortening, as if you were making pie
dough. Pour 5-6 tablespoons cold water and
mix until it becomes kneadable. If
needed, add the rest of the water.
Knead for about 10 minutes until silky
smooth, let rest for 1/2 hour.

Filling- Heat oil and add onions, ginger
and coriander. Saut� just until onions
start to brown. Softly mash potatoes so
that there are still some pieces. Sit
in carrots, peas, and potatoes into
onions and heat slightly.

Forming & Frying- Form 6 inch circles
with dough and place filling into
center. Moisten edges and seal in a
crescent shape. Let dry uncovered for
about a 1/2 hour. Heat the oil to 350
degrees and fry samosas in small
batches until browned and heated
through.