Samsa with chicken and spinach

Ingredients:

For the filling:

• 450 g of minced chicken
• 1 cup canned cooked chickpeas (rinsed and drained)
• 1 cup frozen spinach
• 1/4 cup vegetable oil
• 2 tsp ground cumin
• 1 teaspoon chili powder
• 1/2 tsp cinnamon
• 4 tablespoons curry powder
• 1 small onion, finely chopped
• 2 crushed cloves of garlic
• 2 tsp chopped fresh ginger
• Salt and ground black pepper
• Vegetable oil for frying
• Raita (see recipe)

For the test:

• 2 cups premium wheat flour
• 1/2 tsp salt
• 6 tablespoons of vegetable oil
• 6 tablespoons of warm water

Preparation:

1. Start by preparing the doughIn a large bowl, combine the flour, salt, and butter and mix with your fingers until coarse crumbs form. Add the water and mix with both hands until the mixture begins to form a ball. Turn the dough out onto a clean, flat surface and knead for 10 minutes, until smooth. Form the dough into a disk, return it to the bowl, cover with plastic wrap, and let rest for 30 minutes while you prepare the filling.
2. Place a large heavy-bottomed saucepan over medium-high heat and pour in the vegetable oil. Add the spices and stir-fry until fragrant. This will lightly toast the spices and create a base for the filling.
   
   Add the minced chicken and brown lightly. Add the onion, garlic, and ginger and fry.
   
   Add the chickpeas and spinach, then simmer for 10 minutes, until the liquid has evaporated and the flavors have combined. Season with salt and pepper. Let cool (you can transfer the mixture to a flat plate to help it cool faster).
3. Return to the dough and divide it into 4 equal parts. Roll each piece into a smooth ball, then flatten it with a rolling pin until it forms discs. Cut each in half to create 2 semicircles.
   
   Using your finger, lightly coat the edges of the halves with water. Form a cone by overlapping the straight edges and pressing them together. Gently pinch the fold.
   
   Hold the cone in your hand and spoon 2 tablespoons of filling into it. Pinch the top of the cone shut by bringing the edges together and pressing them together with your fingers or a fork. Repeat with the remaining dough and filling to make 8 pirozhki. (Tip: You can freeze them at this point.)
4. Heat vegetable oil in a large, heavy-bottomed saucepan to 350°F (182°C). Fry the samsa in batches (being careful not to overcrowd the pan) until lightly browned and fluffy. Transfer with a slotted spoon to a paper towel to absorb excess oil. Season with salt and serve with raita.