350 g (12 oz) potatoes, diced
250 g (9 oz) packet frozen mixed vegetables
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon curry powder
6 tablespoons water
salt and freshly ground black pepper
vegetable oil, for deep frying
250 g (9 oz) packet frozen mixed vegetables
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon curry powder
6 tablespoons water
salt and freshly ground black pepper
vegetable oil, for deep frying
Pastry
175 g (6 oz) plain flour
salt
25 g (1 oz) margarine or butter, diced
about 4 tablespoons water
salt
25 g (1 oz) margarine or butter, diced
about 4 tablespoons water
method
1. Make the pastry: sift the flour and salt into a bowl. Add the margarine and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Mix in just enough water to make a soft elastic dough. Wrap dough in cling film and refrigerate for 30 minutes.
2. Meanwhile, make the filling: heat the oil in a saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured.
3. Stir in the curry powder, then add the potatoes and cook for a further 1 - 2 minutes.
4. Add the mixed vegetables, water and salt and pepper to taste. Bring to the boil, stirring all the time. Lower the heat slightly, cover and simmer for 15 - 20 minutes, stirring occasionally, until all the vegetables are tender. Allow to cool slightly.
5. Divide the dough into 12 pieces and roll out each piece on a floured
surface to a 10 cm/4 inch square.
6. Place 1 tablespoon filling in the centre of each square. Brush the edges of the pastry with water and bring over one corner to form a triangle. Press the sides together and flute.
7. Heat the oil in a deep-fat frier with a basket to 180C/350F or until a day-old bread cube browns in 60 seconds. Put 3 samosas into the basket, then lower into the oil and cook for 2 minutes or until the pastry bubbles and turns golden. Drain on absorbent paper and keep warm while frying the remaining samosas in the same way. Serve at once.
2. Meanwhile, make the filling: heat the oil in a saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured.
3. Stir in the curry powder, then add the potatoes and cook for a further 1 - 2 minutes.
4. Add the mixed vegetables, water and salt and pepper to taste. Bring to the boil, stirring all the time. Lower the heat slightly, cover and simmer for 15 - 20 minutes, stirring occasionally, until all the vegetables are tender. Allow to cool slightly.
5. Divide the dough into 12 pieces and roll out each piece on a floured
surface to a 10 cm/4 inch square.
6. Place 1 tablespoon filling in the centre of each square. Brush the edges of the pastry with water and bring over one corner to form a triangle. Press the sides together and flute.
7. Heat the oil in a deep-fat frier with a basket to 180C/350F or until a day-old bread cube browns in 60 seconds. Put 3 samosas into the basket, then lower into the oil and cook for 2 minutes or until the pastry bubbles and turns golden. Drain on absorbent paper and keep warm while frying the remaining samosas in the same way. Serve at once.
serving amount
makes 12
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