POTATO PEA PASTRIES

Preparation Method :

• Mix the flour with the oil and the water to a soft dough, knead on floured surface until smooth. Cover pastry; refrigerate for an hour.
• Combine all the remaining ingredients in a bowl.
• Roll out half the pastry, on floured surface, to form a rectangle. Cut pastry into rounds using cookie cutter.
• Place a tablespoon of potato mixture on half of each round. Fold rounds in half, pressing edges together.
• Repeat with remaining pastry and potato mixture. Deep-fry the pastries in batches until golden brown. Remove from oil; drain on absorbent paper. Serve hot.