I make these in large quantities and serve them with a quick salad for an easy dinner or take them over to a friends house for an appetiser with a glass of wine. Place sheets of baking paper between them before freezing to avoid sticking
- 3 tbsp olive oil
- 2 tsp brown mustard seeds
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp curry powder
- 1 small brown onion, diced
- 1 clove garlic, minced
- 1 potato, peeled, 1cm diced, cooked
- ½ cup frozen peas, thawed
- ¼ cup coriander leaves, roughly chopped
- 4 sheets frozen puff pastry, thawed
- 3L vegetable oil, if using a deep fryer
- 1/4 cup sweet chilli sauce, to serve
- In a frypan, heat the olive oil over a medium heat and add the mustard seeds, turmeric, cumin, ground coriander, curry powder, onion and garlic to the pan and sauté until golden brown.
- Add the potato, peas and coriander and gently fold together, breaking the potato up slightly.
- Using a 7cm round cookie cutter, cut the pastry out and add a teaspoon sized amount of mixture to the centre of each round. Pinch the sides together to create a half moon shape and set aside. Repeat until all are folded.
- Preheat oil in the deep fryer to 180°C for approximately 15 minutes.
- Place approximately 8 samosas into the deep fryer basket and lower into the hot oil. Deep fry for approximately 3 minutes or until golden brown. Repeat until all samosas are deep fried. Allow to drain on paper towel.
- Serve with sweet chilli sauce.
NOTE: If you are not using a deep fryer, brush samosas with extra olive oil using a pastry brush and bake in a fan forced oven at 200C for approximately 25 minutes or until golden brown.