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Samosas - Vegetable
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| Ingredients (serves 4) | |
| Oil, to fry | |
| 1/2 | onion, chopped |
| 3/4 tsp | ground cumin |
| 3/4 tsp | ground coriander |
| 1/4 tsp | turmeric |
| Pinch chilli powder | |
| 250g | potato, cooked, diced |
| 1/4 cup (40g) | Birds Eye frozen peas, thawed |
| 1 tbs | chopped fresh coriander |
| 1 tsp | fresh lemon juice |
3 (25 x 25cm) sheets ready rolled puff pastry, thawed
Tzatziki dip, to serve
Method
Heat 1 tbs of the oil in a frying pan over a medium heat. Add the onion and cook for 1-2 minutes. Add the cumin, ground coriander, turmeric and chilli and cook for 30 seconds. Add the potatoes, peas, fresh coriander and lemon juice and stir. Set aside to cool.
Use a 12cm round cutter to cut out 4 circles from each sheet of pastry. Working with one circle at a time, roll to make a cone shape. Place 2 tbs of the mixture into the centre and fold the top of the pastry over and pinch to close. Repeat with remaining pastry and filling.
Pour oil into a saucepan to one-third of the way up the side. Heat the oil over a medium-high heat until it reaches 180°C (a cube of bread will be golden in 15 seconds). In batches, cook samosas for 2 minutes until puffed and golden. Drain on paper towel. Serve with tzatziki dip.
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