Potato And Coriander Samosas

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 50 g butter
• 2 teaspoons grated fresh ginger
• 2 teaspoons cumin seeds
• 1 teaspoon madras curry powder
• 1/2 teaspoon garam masala
• 500 g peeled and finely diced waxy potatoes
• 1/4 cup sultana
• 1/2 cup frozen baby peas
• 1/2 cup fresh coriander leaves
• 3 sliced green onions
• 1 lightly beaten egg
• oil, for deep-frying (if using puff pastry you can bake in the oven)
• thick plain yogurt, to serve
• 465 g sifted plain flour (3 3/4 cups)
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 110 g melted butter
• 1/2 cup thick plain yogurt

Recipe

• 1 heat the butter in a large frying pan, add the ginger, cumin seeds, curry powder and garam marsala and fry lightly for 1 minute or until very fragrant.
• 2 add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until the potatoes are tender.
• 3 add the sultanas, peas, coriander leaves and green onion and stir through.
• 4 set aside to cool.
• 5 pastry:.
• 6 mix the flour, baking powder and salt in a large bowl- make a well in the centre.
• 7 add the butter, yoghurt and 3/4 cup of water.
• 8 use a flat-bladed knife to bring the dough together.
• 9 turn onto a lightly floured surface and form a smooth ball.
• 10 divide the dough into four pieces.
• 11 roll out one piece until it is very thin.
• 12 use a 12cm (5in) diameter plate as a guide and cut six circles from the dough.
• 13 place a generous tablespoon of filling into the centre of each pastry circle.
• 14 brush the edges with egg and fold the pastry to form a semi-circle.
• 15 make repeated folds on the rounded edge by folding little pieces of pastry back as you move around the edge.
• 16 continue with the remaining pastry and filling.
• 17 heat the oil to 180c or until a bread cube browns in 15 seconds.
• 18 add samosas two or three at a time and cook until golden.
• 19 serve with yoghurt garnished with coriander.