Curried Vegetable Samosas Recipe


MethodMain Ingredient


 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


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.