Samosas
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Method
- Add the salt to the flour and rub the soya marge in until 'bread crumbs' are achieved.
- Add a little water, a bit at a time to mix a firm dough that can be rolled into a ball and leaves the bowl clean.
- Knead the pastry dough for 10 minutes and form into a ball. Wrap in cling film and refrigerate for at least an hour.
- Chop the vegetables and cook gently in a little water with the spices, stirring frequently until the potatoes are softening but not completely cooked (about 5 minutes on a medium heat)
- When chilled, knead the pastry and form it into 6 balls. roll each of these into very thin, even circles (about 12cm across)
- Cut the circles in half and form a cone with each half, using a little water to seal the seam (with some overlap)
- Add a tablespoon of filling mixture to each cone and seal the top with a little water.
- These can be fried on each side for about 5 minutes in 2 inches of pre heated oil or oven cooked for 20 minutes for a healthier option
Cooking Temperature: Medium hob/180 degrees
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Cooking Time: 25 Minutes plus prep
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Serves: 12
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Keeps For: 3 days, longer if frozen
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Tips and Comments
- See Not-Dairy for info on soya margarine
- Serve with onion bhajis as a tasty starter before dishing up a chickpea curry!