Vegetable Samosas
These samosas can use any leftover veges or meat. They are great to freeze too.
Ingredients
- * 2 tablespoons of oil
- * ½ large onion, finely chopped
- * 1 large potato diced
- * 1 teaspoon of garlic
- * 1 teaspoon of ground cumin
- * ½ to 1 teaspoon of curry powder
- * ½ cup of peas
- * Pinch of cayenne pepper
- * Salt and pepper
- * 3 sheets of flaky puff pastry
Method
- Place the potato in a pot of salted water, boil and then simmer for 5 mins.
- Gently fry the onion, garlic, cumin, curry powder and cayenne pepper until soft.
- Remove from the heat and add the potatoes, peas and salt and pepper. Mix roughly to "bash" the potatoes a little.
- Preheat the oven to 180 degrees C.
- Cut each pastry sheet into 4 squares.
- Place 2 tablespoons of filling in one corner of the pastry. Brush the edges of the pastry with milk and fold the pastry over to make a triangle shape. Crimp the edges together to seal.
- Place on a greased tray. Brush with milk and sprinkle with sesame seeds.
- Bake until golden and crisp, about 20 minutes.
- VARIATIONS: These Samosas freeze well after they are cooked. You can add any left over meat to the mixture too.
