VEGETABLE-STUFFED PASTRY

Preparation Method :

• The Pastry: Sift the flour and salt in a bowl, add the whole spice. Rub the butter or ghee into the flour until it resembles fine breadcrumbs.
• Slowly pour in the measured water and combine to form a smooth dough ball. Knead, cover and allow it to rest for an hour at room temperature.
• The Filling: Heat the butter in a heavy-based shallow pan o medium heat and saute the onion until light brown.
• Add the ginger, garlic, potatoes, ground spices, salt and pepper, fry for about 3-5 minutes before adding the peas and lemon juice.
• Cover and cook, stirring for about 5-7 minutes or until the potato mixture turns soft. Mix in the fresh coriander. Cool the mixture and divide into 16-20 equal portions.
• Knead the rested dough again for 5 minutes and divide into 8-10 equal balls. Cover the dough balls with a damp cloth.
• Roll out one dough ball on a floured surface to disc and cut in half.
• Take one half of the circle and moisten the straight edge with water then fold into a cone shape overlapping the moistened straight edge by ¼ inch. Press to seal well.
• Open the mouth of the cone and insert one portion of the filling. Seal the samosa mouth by moistening and pressing the edges together firmly.
• Make the second samosa from the other half-circle in the same manner and place on a lightly floured tray. Repeat, using the rest of the dough and filling.
• Heat the oil in a saucepan. Fry the samosas in batches until light brown on both sides. Remove with a slotted spoon and drain on kitchen paper.