POTATO AND PEA SAMOSA

Preparation Method :

• The Filling: Heat the oil in a small non-stick saucepan and fry all the remaining ingredients for 5-7 minutes.
• Remove from heat and stir in the potatoes, black peppercorns, fresh coriander and salt. Mix well. Allow to cool.
• Preheat the oven to 190°C/375°F/Gas 5. Unroll the pastry so that it is flat.
• Take 3 sheets and cover the rest with cling film and a damp tea towel. Cut them in half widthways.
• Then cut each half into 3 even strips to give 6 inch total per sheet. Stack and cover with cling film and a damp tea towel. Peel off one strip. Brush with butter.
• Place 1 teaspoon of the cooled filling on one of the short ends, leaving a ¾ inch border.
• Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle.
• Press down on the pastry to seal. Fold again along the upper crease of the triangle.
• Fold in this way until you reach the end of the strip. Seal well with your fingers. Brush the surface with the butter again.
• Place on a baking sheet and cover. Set aside for about 10-15 minutes.
• Bake in the centre of the preheated oven for about 10-12 minutes or until golden and crisp, turning halfway through cooking. Serve hot or warm.