French and Indian Samosas

First, mix the beignet mix and 3.5 ounces of water. Sprinkle a flat surface liberally with flour, and roll dough out as thin as you can without tearing. Chill in refrigerator while you prepare the meat.

Heat olive oil in a skillet over medium low heat while mixing 3 ounces of water with the curry powder. Transfer the curry/water mix to the skillet, mixing continuously with a whisk until thickened (do not let this burn!). Once thick, add onions and ground meat. Add salt and red pepper flakes, making sure to cook through. Remove from heat.

Cut chilled dough into two pieces, place meat filling on half of each piece and fold the other half of the dough over on top of the filling. Crimp edges to ensure filling stays inside.

Heat vegetable oil to 370 degrees in a pot and carefully place samosas into hot oil. Cook until golden brown (about 20 seconds per side, or as you prefer). Remove from oil. Enjoy hot.