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Curried Vegetable Samosas

  Frozen peas 4 Ounce (125 Gram)
  Oil 1 Tablespoon
  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
  Turmeric 1⁄2 Teaspoon
  Milk 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt 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.

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Curried Vegetable Samosas Recipe