For the Filling

• - Cook the minced beef in a pan over medium heat, breaking down any chunks ( Drain off the fats).
• - Add onion and oil, season with salt and pepper, add the spices, stirring constantly for 5 minutes. Remove from heat and cool aside.

  For the Duggus (tomato cilantro salsa)

• - Poach tomatoes in boiling water from 20 minutes, then shock it in cold water.
• - Peel and cut into quarters.
• - Finely chop tomatoes and the rest of the ingredients, season with salt and pepper. Refrigerate until serving time.

  For the Dough

• - Mix flour and salt in Kenwood bowl using the K-beater, on low speed.
• - Add oil and water; continue mixing on medium speed for 10 minutes until well combined and a soft, elastic dough is formed.
• - Divide dough into small equal balls.
• - Roll out on a smooth floured surface into circles of 1/2 cm thickness.
• - Place a tablespoon of the filling into one end of the circles.
• - Lightly brush the edges with water (using the finger tips), fold in one half of the dough over the filling forming half a circle. Seam seal edges by rotating it half the way – as illustrated
• - Deep fry - in batches – until golden.
• - Drain on paper towels.
• - Arrange on a plate, serve with Duggus salsa.