Melt two and half tablespoons of butter. Mix flour and salt. Add melted butter and cold water and knead into a dough. Soften the remaining butter slightly and shape into a one inch thick square.
Flatten dough on a lightly floured chilled surface, place the butter in the centre and enclose it with the dough. Roll, fold and turn the dough six times, chilling it in the refrigerator for thirty minutes after every second turn. Meanwhile prepare the filling. Chop all the ingredients fine and mix well.
Divide into thirty two equal portions. Preheat oven to 220°C. Divide the dough into sixteen equal portions. Roll out into elongated diskettes of four inch diameter each. Cut each diskette into half.
Shape each half into a cone and stuff a portion of the filling into it. Apply a little water at the edges and seal them to form a samosa. Place the samosas on a baking sheet and bake in the preheated oven at 220°C for about ten minutes.
Lower the temperature to 180°C and bake for a further twenty minutes or till the samosas turn golden brown and crisp. Take them out and let them cool completely. Melt chocolate in a double boiler.
Dip the samosas in the melted chocolate and set them on a plate keeping sufficient distances between each of them. Serve when the chocolate has set.