Samosas

First the filling:

In a pan, the oil, onion and chopped garlic cloves are brought to the heat. Let it sauté until it browns the onion.
Add the garam massala, the grated or chopped ginger and sauté a little more.
Chicken meat passed through the machine is mixed and wrapped in the stew.
Season with salt, lemon juice and chopped mint.
Note: You can substitute chicken meat for another meat or for shrimp kernels or vegetables.

Mass:

Put the flour with the salt and butter in a bowl, stir until the flour absorbs all the butter.
Sufficient water is added to knead until a hard and malleable dough is formed.
Pieces of dough are taken and with each piece form a ball that extends with the rolling pin, until it is thin, on the stone of the floured table.
Circles are formed and cut in half.
In each semicircle a teaspoon of filling is placed in the center.
The edges are dipped in egg white, folded into triangles and fried in hot oil until golden.
Start to drain on absorbent paper.