Vegetable samosas recipe
These tasty, veggie-filled parcels from the Stephanie Alexander Kitchen Garden Foundation are always a lunchbox winner.
Hot water pastry:
85 g butter
180 ml boiling water
350 g plain flour
1 pinch salt
350 g pumpkin or sweet potato, diced into 2 cm cubes
3 large potatoes, diced into 2 cm cubes
2 tablespoons vegetable oil
1 medium onion, finely diced
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 teaspoon cardamom powder
1 teaspoon garam masala
½ teaspoon turmeric
3 large handfuls peas, podded (or 1 cup frozen peas)
1 small handful coriander, chopped
To make the pastry:
1. Melt the butter into the water in a small saucepan.
2. Put the flour in a large bowl with the salt.
3. Add the butter and water mixture.
4. Stir until the dough forms a ball.
5. Knead the dough for 2 minutes.
6. Put the dough into the refrigerator while making the filling.
7. Preheat the oven to 180°C.
To make the filling:
1. Steam the pumpkin and potato until tender, then allow to cool a little.
2. Heat 1 tablespoon olive oil in the saucepan on medium heat.
3. Add onion and cook until translucent.
4. Add mustard and cumin seeds.
5. Stir over heat till fragrant.
6. Add the spices, salt, pepper, peas, pumpkin and potato, and stir to combine thoroughly. Make sure the spices are evenly distributed and break up any lumps.
7. Stir the fresh coriander through and allow to cool.
To make the samosas:
1. Divide the pastry dough into 16 balls.
2. Roll each dough piece out into a circle.
3. Place a spoonful of mixture into the centre of a pastry disc.
4. Fold in half, pressing all the air out. It will be a half-moon shape.
5. Press the edge together firmly.
6. Follow the same assembly process for each piece of dough.
7. Place the samosas on a lined baking tray and bake in the oven for 15 minutes.