Curried Vegetable Samosas Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Frozen peas4 Ounce (125 Gram)
 Oil1 Tablespoon
 Onion1 Small, chopped
 Mild curry powder1 Tablespoon
 Cooked potato3 Ounce, diced (75 Gram)
 Tomato puree1 Tablespoon
 Tomato1 , chopped
 Flour2 Tablespoon (For Dusting)
 Shortcrust pastry1⁄2 Pound (1/2 Of 500 Gram Pack)
 Egg1 , beaten
 Turmeric1⁄2 Teaspoon
 Milk2 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste

Directions

1. Put the peas into a heatproof jug and pour over boiling water. Leave to stand for 5 minutes, then drain.
2. Cook the onion over a medium heat until soft. Stir in the curry powder, peas, potato, tomato puree and tomato. Season. Cook for 5 minutes, stirring often. Set aside.
3. On a floured surface roll out the pastry until it is 3 mm (1/8 inch) thick. Cut into 12 squares. Mix together the egg, turmeric and milk. Put a tea spoonful of filling in the centre of each square. Brush around the edges with the egg mixture and bring the comers over to meet, forming a triangle, pressing well all round. Brush all over with the egg mixture.
4. Put the samosas on a heated baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Wrap when cold and refrigerate overnight.
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