These Indian samosas can be eaten plain or served with whipped cream. The filling in this recipe can be used with any type of homemade or bought pastry. I like to add cinnamon ice cream to mine.

Sift the flour and the sugar together into a medium size bowl. Mix in 2 tablespoons of ghee. Make stiff dough using a small amount of milk. Heat 4 tablespoons of ghee in a pan and gently fry the poppyseed, sesame seeds and coconut until they are slightly browned. Add all of the other ingredients except the sugar, and keep stirring for 10 minutes. Place the mixture in a bowl. Mix in the sugar and set aside. Form small balls with the dough and make a small circle shape. Place the nut mixture in the middle of the small circle and fold over to make a semi circle. Push down on the edges with a fork and brush with milk. Place you Indian samosas on a well-greased tray and bake in a per-heated oven at 350oF until the samosas are crisp and golden brown. Serve cool with whipped cream or ice cream.

2 cups plain flour

1 cup castor sugar

6 tablespoons melted ghee (clarified butter)

Milk as required

2 tablespoons of poppyseed

1 tablespoon of sesame seeds

1 tablespoon grated coconut

2 teaspoons finely chopped almonds

1 tablespoon finely chopped pistachios

2 tablespoons chopped sultanas

1 tablespoon pitted dates, minced

2 tablespoons sugar

Time to make 1 hr Makes about 20 Samosas