Curried Vegetable Samosas Recipe
Ingredients
| Frozen peas | 125 Gram | |
| Oil | 1 Tablespoon | |
| Onion | 1 Small, chopped | |
| 1 tablespoon mild curry powder | ||
| Potato | 75 Gram, diced | |
| Tomato puree | 1 Tablespoon | |
| Tomato | 1 , chopped | |
| Flour, for dusting | ||
| 1/2 x 500 g C1 lb) pack shortcrust pastry | ||
| Egg | 1 , beaten | |
| Turmeric | 1/2 Teaspoon | |
| Milk | 2 Tablespoon | |
| Ground black pepper | 1 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.
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.
Chef
