Add ghee and rub in until mixture resembles fine breadcrumbs.
Add warm water and mix to stiff but pliable dough.
Add ½ tsp oil to a plastic bag, and refrigerate pastry for at least 30 minutes (but note below!) Remove from fridge at least one hour before using (following day is best), and knead until pliable again.
Divide into eight.
Roll each piece out and cut out a 7 circle, using a bowl as a guide.
Divide each circle into 2 semicircles.
Separate with kitchen roll if not using immediately.
Heat 3 tbsp of oil.
Fry the ginger and chillies for a few seconds, and then add the garam masala, the cumin and the coriander.
Fry gently for 1 minute, then add the potatoes and sweet corn.
Finally add the cooked salmon, and warm through.
Allow the mixture to cool slightly,.
To make the samosas.
Fold each of the semi circles into 3 triangles, and make an ice-cream cone shape.
Into the pouch formed, add a good spoonful of the salmon mixture, pinching all the edges together to seal them.
When all eight have been made, heat about ½ inch of oil in a frying pan, and when hot add the samosas, four at a time, to the oil, and fry on both sides until browned and crispy.
Serve immediately, or allow to cool.
Re-heat in a hot oven (200C) for 15 minutes.
Can be frozen; re-heat for 25 minutes from frozen.