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June produce

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The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin

Pastry dough: plain flour, ghee, salt, ajwain seeds, and warm water are kneaded into a stiff oil-rich dough; rests for 30 min

Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green…