When our two daughters, Rose and Lily, were young they would constantly be asking for these samosas. All their friends loved them, too, so you can be confident that these are a real kid-friendly dish. I would often have them waiting on the bench as an after-school snack. Traditionally, they’re deep-fried, but I make a healthier version by baking them instead.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 6 medium potatoes, diced into 1cm cubes
- 1 tsp yellow mustard seeds
- 1 onion, diced
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cups frozen peas
- 1 tsp garam masala
- Bunch coriander, leaves chopped
- Frozen pre-prepared shortcrust pastry
- Lime pickle
- Mango chutney
Method
- Preheat oven to 180ºC.
- Place potatoes in saucepan and cover with boiling water. Bring to the boil and simmer until cooked but still firm.
- Heat wok, add mustard seeds and cook until aromatic. Add onion and sauté for 1 min, then add a tablespoon of water, turmeric, cumin and coriander, and stir well. Add drained potatoes and peas, then mix. Mix in garam masala and coriander leaves.
- To assemble samosas, cut sheet of shortcrust pastry into four, then cut each quarter into triangles. Press short sides of pastry together to make triangle envelope/cone. Place a tablespoon of potato mixture into pastry envelope and press remaining edges of envelope together so that pastry is sealed at all edges. Place samosas on lined baking tray and into oven for 20 mins.
- Serve with lime pickle and mango chutney.
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