Samosas
Ingredients
For the filling
- 1 tbsp Canola oil
- 1 ea Yellow onion
- 2 ea Garlic cloves
- 5 oz Potatoes, peeled and diced
- 3 oz Carrot, diced
- 3 oz Peas. frozen
- 2 tsp Curry powder
- 7 tbsp Vegetable stock
For the pastry
- 8 oz All-purpose flour
- 2 tdp Salt
- 2 tbsp Canola oil
- Canola oil for frying
Instructions
For the filling
- Finely chop and dice the potato and carrot and onion. Crush the garlic cloves.
- To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
For the pastry
- To make the pastry, mix flour and salt into a bowl. Make a well in the center, add the oil and 7 tablespoons of water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
- Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 6 inches. Divide this circle into two equal pieces with a knife.
- Brush around the edges with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
- Heat the oil in a large deep saucepan to 375ºF. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.