Clootie Samosa

A Burns Night Supper with a wee twist from Punjab!

Clootie filling

Rub the suet, sugar, cinnamon, ginger, baking powder & breadcrumbs together
Add the sultanas & currants
Gradually add the eggs with the golden syrup and mix until all the egg is incorporated
Gradually add the milk (note you may not need all the milk to obtain a good dough)
Once the mixture is ready leave aside to rest before forming into balls

Mix all the dry ingredients together
Add oil into the flour and mix it all very well together
To mix the oil well into the flour, take flour in small portions in your hand and rub it between your palms. Make sure the oil is mixed well by holding the flour in your fist. Press tightly and open the fist - the flour should still hold itself
Now add water in small portions to make pastry
Once the dough comes together, work it for another 5 minutes. Rest for ½ an hour covered in a damp cloth
Start by rolling a lime size ball of dough into a circle using a rolling pin. The flat circle should be around 11-12cm in diameter. Cut the big circle into two semicircles
Take about two spoons of clootie mixture, make a ball off of it and place it in the centre of the semicircle.
Now dip your finger in water and rub it at the straight edge of the semicircle to make it wet so that it can stick
Pick it from one side and place it over the potato ball covering it half way. Then pick the other side and place it over to the previous one, covering the clootie to make a triangle shape. The two flaps should stick to each other right at the center of the samosa
The third side of the triangle should be still open. Use a little water, make it wet and stick the two flaps together with your finger. Repeat the process with the rest of the dough
Fry in vegetable oil at 175 until golden and crispy
Serve with the whisky sauce and vanilla ice cream

Recipe provided by Tony Singh who is is preparing to celebrate both Burns and the 150th anniversary of the Indian poet Rabindranath Tagore.