1 tbsp. oil
1 clove garlic, crushed
6 oz. minced lamb
1 potato, grated
2 oz. peas
1/4 tsp. turmeric
Salt and freshly ground pepper
Oil for deep frying

PASTRY:

8 oz. plain flour
1/2 tsp. salt
4 oz. butter
4 1/2 tbsp. milk

Heat oil in a frying pan. Saute garlic and lamb until browned. Stir in potato, peas, turmeric, and cook, stirring to prevent the mixture from sticking for about 5 minutes. Season and leave to cool.

Make pastry. Sift flour and salt into a bowl, rub in butter until mixture resembles bread crumbs. Mix in milk to make tacky dough. Flour hands, break off pieces of dough, size of a walnut. Roll out on well-floured board to make thin circle.

In center of each circle, place a good teaspoon of filling. Dampen edges, fold over to make triangular patty. Deep fry a few at a time until golden brown. Makes 25.