On a floured work surface, turn out the dough and divide it into golf-ball sized pieces. Roll the pieces into round...balls. You should get anywhere between 15-18 dough balls (lol!).
Roll the dough balls into circles using a rolling pin, dusting them with flour if the dough starts to stick. Keep rotating the dough so that the circle has the same thickeness throughout.
Cut each circle in the middle with a knife.
You should now have two half moon or half pizza shapes for each circle of dough.
Place the dough on your palm, with the straight side aligned with your thumb and index finger.
Fold the dough into an ice cream cone shape (so fold it twice). Pinch the corners together. Then stuff the cone with the filling until you've almost reached the top of the cone.
Dip your finger in some water and wipe your finger across the top of the cone. Then 'glue' the two open parts of the cone together using the water. You'll want to pinch the sides closed to make sure that the filling doesn't come out when they're frying.
Repeat with all the samosas until you've used up all the dough and filling. If you have a bit of filling left, freeze it for another time!