Vegetarian samosa pastry

🌷These are normally cooked as either deep-fried or oven baked pastries (I will add a recipe for this in the near future). It is probably the most famous Indian snack and I've found a quick way to prepare it without making pastry dough. There are several different fillings, but this is my favourite one.

Ingredients

2 large potatoes (1kg approx.)
4-5 carrots
half a small glass of peas
1/2 large onion
A few fresh coriander leaves
1 - 1/2 fresh green chili (optional, if you prefer hotter)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon red chilli powder (add more if you prefer hotter!)
1/4 teaspoon turmeric powder

lemon juice
pastry sheets (2), pre-cooked
1 egg (depends on the pastry brand)
oil (sunflower oil is used normally, but you can use olive oil)

1.Wash and peel the potatoes and carrots. Cook them in water for around 25-30 minutes until they are fully cooked. Check the potatoes are soft.

2.Cook the peas in another saucepan with boiling water for about 10 minutes so that they become soft.

Or instead of cooking the peas separately, you could add them to the saucepan with the potatoes and carrots during the last 10 minutes.

3. Drain the potatoes, carrots and peas. Dice the carrots into tiny pieces. Cut the potatoes, but they don't have to be very small pieces.

4. Slice the onion. Heat some oil in a frying pan and add the onions (with chopped green chili, optional) until the onions become golden.

5. Add the potatoes to the frying pan, and mash them using a wooden spoon.

6. Once the potatoes are mashed, add the diced carrots, peas, cumin powder, coriander powder, turmeric powder, red chili powder, salt, pepper and mix well. Sauté for a few minutes.

7. Turn off the heat and add the fresh coriander (finely chopped), squeeze some lemon juice and mix well.

8.Pre heat the oven to the temperature required by the pre-cooked pasty. Place some greaseproof/baking paper on a baking tray.

9. Place one of the pastry sheets on top of the baking paper, and fill with the vegetable mixture, leaving the sides clear. Put the other pastry sheet on top and seal the edges.

10. Paint the top surface of the pastry with a beaten egg (if required by the brand). Make holes over the surface and decorate the edges using a fork.

11. Bake for the time required by the brand (see instructions).

12. You can eat this as a snack, starter or with a salad. It is usually served with raita (yoghurt sauce), chutney (Indian sauce) or any sauce of your choice.

Comments

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