Sumpia

1Preparing the Filling 1. In a pan, heat vegetable oil (2 tablespoons) over medium heat. Add the chopped onion (1) and garlic (2 cloves), sauté until translucent.

2Add the ground beef (1 lb) to the pan and cook until browned, breaking it apart with a spoon.

3Season the mixture with ground coriander (1 teaspoon), cumin, paprika (1 teaspoon), salt (1 teaspoon), and pepper. Stir well to combine. Set aside to cool.

4Preparing the Pastry 1. In a mixing bowl, combine flour and salt (1 teaspoon). Gradually add water (½ cup) and vegetable oil (¼ cup), mixing until a dough forms.

52. Knead the dough on a floured surface until smooth. Divide the dough into small balls and roll each out into a thin circle.

6Assembling the Sumpia 1. Place a spoonful of the filling onto one end of a pastry circle. Fold in the sides and roll tightly to enclose the filling, creating a cigar shape.

72. Seal the edge with a bit of water (½ cup). Repeat with the remaining filling and pastry circles.

8Cooking the Sumpia 1. In a deep pan, heat vegetable oil (2 tablespoons) over medium-high heat for frying.

92. Carefully place the sumpia in the hot oil and fry until golden and crispy, turning occasionally for even cooking.

103. Remove the sumpia from the oil and drain on paper towels to remove excess oil.

11Serving 1. Serve the crispy sumpia hot, with a dipping sauce or enjoy them on their own.