4 cups flour, sifted
1 tsp salt
4 tbsp butter
oil, for frying
mango chutney, to serve
Pulse the flour, salt and butter in a food processor until it forms crumbs. Slowly add ½ cup cold water using enough to make a stiff dough. Remove the dough ball from the bowl and on a lightly floured board knead until smooth and elastic, about 10 minutes.
Divide the dough into 24 portions. Roll each portion into a ball, flatten, then roll out into a 10cm diameter circle and cut each circle in half. Roll the half circle into a cone and fill the centre of the cone with a little of the leftover curry, dampen the edges and pinch together.
Heat the oil in a deep pot until smoking. The oil must be at least 5cm deep. Fry the samosas, 1 or 2 at a time. Cook for 3-5 minutes, until crisp. Drain on kitchen towels.
Serve with mango chutney.