Vegetable Samosas

Method

1. Put the potatoes on to boil while you make the pastry dough.
2. Put the flour and salt in a bowl and make a well in the centre.
3. Add the olive oil and warm water and mix to make a soft dough.
4. Knead until all combined and then wrap in cling film and put it in the fridge while you make the filling.
5. Prepare by grating the ginger and finely chopping the chilli.
6. When the potatoes are boiled, dice them.
7. Chop the onion and fry in a bit more olive oil. Cook it for a good 6 mins or so, until it is golden.
8. Add the peas, ginger, chilli and water.
9. Cover and simmer for 5-6 mins.
10. Chop the coriander.
11. Once the peas are cooked, add the potatoes, spices, coriander and lemon juice.
12. Season well and cook for another couple of mins.
13. Take the dough out of the fridge and divide into golf ball sized pieces. Each piece will make 2 samosas.
14. Roll each piece into a circle about 18cm in diameter. Keep the remaining dough covered while you do this otherwise it will dry out. The pastry should be as thin as you can get it without it breaking it.
15. Cut the circle of dough in half and place about 2 tablespoons of the filling on one side of the semi-circle.
16. Dampen the edges with a little water and fold over the dough. Pinch the edges together to seal them. You can use the blunt side of a table knife to crimp a pattern into the edges.
17. Put the samosa on a floured plate while you make the rest.
18. When ready to fry, set up your deep fryer at 190°C and fry the samosas in batches for 5 mins each. You'll need to turn them over halfway through because they'll float and not cook on the top.
19. Drain on kitchen paper.

If you don't have a deep fryer, I'd recommend this one. I have it and it is excellent: Kenwood DF520 Total Clean Deep Fryer 1.2KG White 2000w