Curried Vegetable Samosas
|Frozen peas||4 Ounce (125 Gram)|
|Onion||1 Small, chopped|
|Mild curry powder||1 Tablespoon|
|Cooked potato||3 Ounce, diced (75 Gram)|
|Tomato puree||1 Tablespoon|
|Tomato||1 , chopped|
|Flour||2 Tablespoon (For Dusting)|
|Shortcrust pastry||1⁄2 Pound (1/2 Of 500 Gram Pack)|
|Egg||1 , beaten|
|Freshly ground black pepper||To Taste|
1. Put the peas into a heatproof jug and pour over boiling water. Leave to stand for 5 minutes, then drain.
2. Cook the onion over a medium heat until soft. Stir in the curry powder, peas, potato, tomato puree and tomato. Season. Cook for 5 minutes, stirring often. Set aside.
3. On a floured surface roll out the pastry until it is 3 mm (1/8 inch) thick. Cut into 12 squares. Mix together the egg, turmeric and milk. Put a tea spoonful of filling in the centre of each square. Brush around the edges with the egg mixture and bring the comers over to meet, forming a triangle, pressing well all round. Brush all over with the egg mixture.
4. Put the samosas on a heated baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Wrap when cold and refrigerate overnight.