Name: Mushy pea samosas
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tablespoon vegetable oil, plus extra, to deep-fry; 1 brown onion, finely chopped; 1 tablespoon mild curry powder; 1 potato, peeled, finely chopped; 1 cup frozen peas; 1 tablespoon chopped coriander, plus extra leaves, to serve; 3 sheets frozen butter puff pastry, thawed; sweet chilli sauce, to serve

Ingredients

2 tablespoon vegetable oil, plus extra, to deep-fry

1 brown onion, finely chopped

1 tablespoon mild curry powder

1 potato, peeled, finely chopped

1 cup frozen peas

1 tablespoon chopped coriander, plus extra leaves, to serve

3 sheets frozen butter puff pastry, thawed

sweet chilli sauce, to serve

Method

1.Heat oil in a frying pan over moderate heat. Cook and stir onion for 3 minutes or until soft. Add curry powder; cook and stir for 30 seconds or until fragrant. Stir in potato and 3/4 cup water; cover. Simmer for 20 minutes or until potato is tender.

2.Add peas to potato mixture; cook and stir for 3 minutes or until peas are heated. Transfer mixture to a heatproof bowl. Mash until almost smooth. Stir in coriander. Season. Cool.

3.Cut 9 x 6cm rounds from each sheet of pastry. Place heaped teaspoons of pea mixture at centre of each pastry round. Fold pastry over to enclose filling turn and pinch edges firmly to seal.

4.Heat extra oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

5.Deep-fry samosas, in batches, for 2 minutes or until golden, puffed and cooked. Using a slotted spoon, transfer to paper towels. Serve samosas with sweet chili sauce and extra coriander.

Use puff pastry instead of butter puff. To deep-fry, add oil to 8cm deep.
Note

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Ingredients

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