Vegetable Samosa

Method

1. 1
   • potato500 g
   • frozen peas150 g

   Boil and crush the potatoes — Boil the potato for 12 minutes until tender, adding the peas for the final 3 minutes, then drain and lightly crush.

   ⏱12 min
2. 2
   • potato500 g
   • frozen peas150 g
   • vegetable oil3 tbsp
   • ground cumin1 tsp
   • onion1
   • garlic4
   • fresh ginger20 g
   • fresh chilli1–2
   • ground coriander2 tsp
   • ground turmeric1 tsp
   • garam masala2 tsp
   • lemon juice1 tbsp
   • saltto taste
   • fresh cilantro3 tbsp

   Make the samosa filling — Sizzle the cumin seeds in the oil, add the onion and cook 6 minutes, then stir in the garlic, ginger, chilli, coriander, turmeric, and garam masala. Fold in the potato and peas, lemon juice, salt, and cilantro and cool.

   ⏱8 min
3. 3
   • puff pastry sheet2
   • egg1

   Fold and bake the samosas — Cut the pastry into triangles, spoon in the filling, and fold into sealed parcels. Brush with beaten egg and bake at 200°C for 25 minutes until golden and crisp.

   ⏱25 min