Pea & Potato Samosas

Pea & Potato Samosas

Crispy and delicious and well worth the effort, these little parcels are sure to please. You can easily pop a little ground lamb in too…

SERVES 12

FOR THE PARCELS

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• 250g (9oz) plain flour

• 1 tsp salt

• 2 tsp vegetable oil

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• 1 organic egg, separated

• 125ml (4fl oz) warm water

FOR THE FILLING

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• 100g (3½oz) garden peas

• 2 potatoes, peeled

• 2 carrots, finely chopped

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• 1 small onion, finely chopped

• ½ tsp turmeric

• 1 tsp garam masala

• 1 tsp curry powder

• 4 garlic cloves, very finely chopped

• ½ green chilli, finely chopped

• Handful fresh coriander leaves

• 1 tsp salt

• 1 tsp freshly ground black pepper

• Vegetable oil, for deep-frying.

For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and refrigerate for 30 minutes.

2. Meanwhile, boil the potatoes in a saucepan of salted water for 15-20 minutes, set aside to cool. Once cooled cut into small cubes and set aside. Repeat with the carrots.

3. Heat two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, curry powder, salt and black pepper and fry until the onions are softened.

4. Stir in the garlic, chilli, potato and carrot and cook for a further 10 minutes, mashing the mixture slightly with the back of a wooden spoon. Stir in the peas and cook for a further 2-3 minutes until heated through. Season with salt and pepper once more, then add the coriander. Set aside.

5. To make the samosas, divide the dough into six even pieces and using a rolling-pin, roll each ball into a thin circle, about 15cm (6in) diameter. Cut each circle in half to form two semicircles.

6. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling, then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling.

7. Half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.

8. Serve hot or cold.

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About the Author

Anna Pettigrew
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