Add the hot pepper / pilipili and cook a while and add a little black pepper. Cook for 5 minutes in very low heat and remove from fire. Leave it to cool and ready to make the Samosa filling.

In a bowl, mix some wheat flour with salt and start adding water as you knead til you get a soft dough. Cut into small balls, roll the balls into a thin circle shape, heat out for less than five seconds in a flat pan and remove. Do the same to the raining balls til you finish. Now cut the circles to make a semi-circle, and start filling in your minced meat and sealing them. Making sure that we have no vent left on the filled "triangle shapes".

When done with filing, now heat your oil, and start dipping them, and cook them till you get the desired brown colour, say 5 to 6 minutes then removed and let them drain. Serve them hot with sauce, or chutney with a cup of black tea.