In a medium bowl, mix the flour with the salt water a few tablespoons at a time, using your hands to combine. The dough should come together in a smooth ball that is not sticky or crumbly! Cover with plastic wrap and set aside.

Heat 1 tbsp olive oil in a pan over medium heat. Add the onions and leeks and saute for a few minutes until they begin to cook. Add the seasonings and cook for another minute.

Add the lamb into the pan, using a spoon to break the meat up. Cook until meat is fully browned. Remove from heat.

Flour a clean surface and lay your dough onto the surface. Use a rolling pin to roll out your dough as thin as possible, making it almost paper thin. Cut the dough into 4 inch squares, re-rolling the scraps as necessary

Lay your squares on the surface in front of you, and put about 1 tbsp of filling in each. Brush the edges of the square with water. Fold diagonal corners to meet each other, making a triangle. Use your fingers to press the edges together.

Heat oil in a frying pan until it is hot enough that your test samosa bubbles within 3-5 seconds of being dropped into the oil. Cook until browned on one side, then flip and cook until brown on the other.

Remove to a paper towel-lined plate. Serve and enjoy!