V E G ATA B L E S A M O S A S
One of Sam’s favourites, these samosas are a great way to use up leftover cooked vegetables. Sam likes to use potatoes, carrots and peas, but almost any vegetable will work. If starting with raw veg, cook them first. Firm and starchy veg like potatoes, sweet potatoes, carrots and beans can be simply boiled then diced. Watery vegetables, like courgettes, are better chopped and fried in a little oil. Frying will drive off their excess water and prevent soggy samosas. (Makes 8) 400g cooked vegetables 2 tbsps vegetable oil 1 onion, chopped 1 clove garlic, crushed 2½cm fresh ginger, grated 1 tsp ground cumin ½ tsp chilli powder ½ tsp garam masala 1 tsp lime juice Extra oil for frying
S A M O S A PA S T RY 150g plain flour 45g butter, diced 4 tbsps warm milk Extra flour for rolling
1. Chop vegetables into dice if they are not already. 2. Heat oil and fry onion, garlic, ginger and spices for three minutes, then add cooked vegetebles and lime juice and cook two more minutes. Let cool. 3. Make pastry by rubbing butter into flour until it looks like breadcrumbs (or use a food processor). Add milk and mix to form a dough. 4. Split dough into four balls. Take a ball and roll out on a lightly floured surface into a circle around 17cm in diameter. Cut in half and add 1/8 of filling to each semicircle. Brush edges with water, fold over into triangles and seal edges. Repeat to make eight samosas. 5. Heat 2½cm of oil in a wide pan to 190°C. (Use a thermometer, or test by adding a cube of bread - it should brown in 30 seconds.) Fry samosas in batches for 3-4 minutes, turning once. 6. Drain on kitchen paper and serve hot.
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