Fruit Pockets

In a large baking bowl, rub half of the melted butter into the flour with your fingertips until the mixture resembles whole wheat meal. Add the salt, then gradually add the cold water. You can also use yogurt instead of water. Mix the ingredients with your hands to form a dough. Place the dough on a floured surface and knead until smooth and firm. Now form the dough into a compact lump, wrap in a damp tea towel and rest for 30 minutes. In the meantime, fry the apples in the other half of the butter over medium heat, stirring. Now add the spices and sugar. Reduce the flame and continue stirring until almost all the liquid has boiled away and the mixture thickens. Transfer the finished apple mixture to a plate and cool. Knead the dough repeatedly and form it into 10 balls. Grease the surface and roll out the balls like thick puris. Place a tablespoon of the filling on each half of the dough and moisten the dough where the edges will meet. Now fold the other half over it. Press the two sides of the dough firmly together at the edge of the filling and remove the excess dough. Take the samosa in one hand and with the other hand fold over the remaining compressed edge piece by piece so that the round is closed like a pleat. Each samosa should have 10-12 of these pressed folds. Vergew

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