Vegetable Samosas

  • Type : Main Course

Made using our Lakeland Multi-Purpose Oven Tray

Ingredients

  • for the pastry
  • 250g  plain flour 
  • 1 tsp salt 
  • 1 tbsp  vegetable oil 
  • 1 egg separated
  • 75-125ml water, at room temperature 
  • for the filling
  • 2 large potatoes peeled 
  • 2  medium carrots peeled and finely chopped
  • 2 tbsp  vegetable oil 
  • 1 tsp  cumin seeds 
  • 1  small onion finely chopped
  • 2  garlic cloves crushed
  • 1  green chilli deseeded and finely chopped
  • 1 tsp  fresh ginger grated
  • 1 tsp  ground cumin 
  • ½ tsp  turmeric 
  • 2 tsp  garam masala 
  • 75 frozen peas 
  • 1 tbsp  fresh coriander  chopped
  • 1 tsp  lemon juice 

Top tip!

The samosas will keep for up to 3 days in an airtight container in the fridge, or can be stored in the freezer. Defrost thoroughly before eating.

Method

  1. To make the pastry, mix the flour and salt in a bowl, then add the oil and egg yolk and mix with your fingertips until it resembles breadcrumbs. Gradually stir in enough water to form a smooth dough. Roll the dough into a ball, wrap in cling film and chill in the fridge for at least half an hour.
  2. Meanwhile, make the filling by boiling the potatoes in a saucepan of salted water for 15-20 minutes until tender then drain. When cool enough to handle, cut into 5mm cubes and set aside.
  3. Boil the carrots in a saucepan of salted water for 5-8 minutes or until tender then drain and set aside.
  4. Heat the oil in a large frying pan over a medium heat and cook the cumin seeds for 1-2 minutes. Add the onion, garlic, chilli and ginger then saut for 5-6 minutes. Add the ground cumin, turmeric and garam masala, mix well and cook for 2-3 minutes.
  5. Add the cubed potatoes, carrots, peas, coriander and lemon juice, mix well and cook for 1-2 minutes. Set aside to cool.
  6. Preheat the oven to 180°C/Gas 4 and grease the oven tray.
  7. To make the samosas, cut the pastry dough into 6 even-sized pieces and roll into balls then, using a rolling pin, roll each into a thin circle, about 15cm across. Cut each in half to form two semi-circles.
  8. Fold each semi-circle into a cone, sealing the edge with egg white. Fill about half-full with the cooled filling, then brush the top with egg white and crimp with a fork to seal.
  9. Place the samosas onto the greased tray, brush with vegetable oil and bake for 20-25 minutes until lightly browned. Remove from the oven and cool on a wire rack.

By | 12 April 2018