VEGETABLE AND CASHEW SAMOSAS

Preparation Method :

• Cook the potatoes in a saucepan of boiling, salted water for 5 minutes. Add the peas and cook for a further 4 minutes or until the potato is tender.
• Drain well. Heat the oil in a frying pan, add the onion, potato and pea mixture, ginger, garlic and spices and fry for 2 minutes.
• Stir in the lemon juice and cook gently, uncovered, for 2 minutes.
• Remove from the heat, slightly mash the potato and peas, then add the cashews, mix well and season with salt.
• To make the pastry, put the flour in a bowl and rub in the butter finely. Mix in the milk to form dough.
• Knead lightly and divide into 6 portions. Form each into a ball and roll out on a lightly floured surface to an 18 cm/ 7 inch round. Cut each one in half.
• Divide the filling equally between each semi-circle of pastry, spreading it out to within 5 mm/ ¼ in of the edges.
• Brush the edges of pastry all the way round with water and fold over to form triangular shapes, sealing the edges well together to enclose the filling completely.
• One third fills a large, deep frying pan with oil and heat to 180°C/ 350°F/gas 4 or until hot enough to brown a cube of bread in 30 seconds.
• Fry the samosas, a few at a time, turning frequently until golden brown and heated through.
• Drain on paper towels and keep warm while cooking the reminder in the same way. Garnish with coriander sprigs and serve hot.