For the pastry
Mix all the dry ingredients together. Add oil into the flour and mix it all by taking small handfuls of flour and oil and rubbing it between your palms. Press the mixture into a ball by making a fist. The flour should hold together unaided.
Now add water in small portions to make pastry. Once the dough comes together, work it for another 5 minutes. Rest for half 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, roll it into a ball 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 it sticks. Lift the pastry over the potato ball, covering it half way. Do the same with the second piece of pastry, 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 still be open. Use a little water to 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°C/350°F/Gas mark 4 until golden and crispy. Serve with the whisky sauce and vanilla ice cream.
For the Cloothie filling
Rub the suet, sugar, cinnamon, ginger, baking powder and breadcrumbs together. Add the sultanas and currants. gradually add the eggs with the golden syrup and mix until all the egg is incorporated. Gradually add the milk (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
For the Chocolate and Whisky sauce
Melt the chocolate. Bring the cream, sugar and milk to the boil. Emulsify with the chocolate. Stir in the whisky.
NB - The trick to kneading perfect dough is always add water in small portions. Dough for samosa pastry should be a little tighter than a normal short pastry.