Veg Samosas

I LOVE THESE. I repeat, I love these, it was definitely love at first bite. I had these all through india. They’re really just everything I want for a meal. Crispy, crunchy, soft, salty, veggie, all in one little hand pie, that you can eat on the go or at home dunking in some super tasty mango chutney. 

There’s a couple of places I’d recommend to get these if you’re in Dublin, delhi in rathfarnham, 3 leaves do a samosa chaat which is just something swooped down and popped into a take away box for us from bleedin’ heaven and of course pickle do a samosa of dreams also. 

What you’ll need? Just a couple of spices and spuds oh and some flour, don’t be turned off by this recipe, it really is super simple. 

These aren’t those awful samosas that are sold in supermarkets in cardboard packs that you bung into the over for some sort of party finger food, that lack flavour, these guys that i’m going to help you make, these are my thing. 

Crispy puffy pastry with a super tasty pea and potato spiced filling. The pastry, it’s got to be portable (these are an on the go snack in India) so, the pastry is not super flaky, it’s more durable. 

I’ve used oil here over butter as butter creates a flakier pastry. 

To cook, there’s really no substitute for that hazardous pan of hot oil. It’s what creates the super crunchy crisp outside. 

Enough for 4

Takes: 

For the pastry: 

75g plain flour 

2tbsp sunflower oil 

1/2tsp fine sea salt 

1 large potato (225g) , diced 

1 small carrot, finely diced 

50g frozen peas 

1 tbsp sunflower oil 

½ tsp cumin seeds 

1 small onion, finely chopped 

Chunk ginger, finely chopped 

2 garlic cloves, grated 

1tsp ground coriander 

1tsp garam masala 

Small handful coriander, finely chopped 

To make the pastry put the flour in a large bowl, slowly incorporate all the oil and 100ml water with the sea salt. Once almost combined, tip it out onto a work surface, form into a ball and knead until smooth. Wrap in cling film and leave to rest at room temperature for 30 minute.

Bring  a small saucepan of water to the boil add the potato and carrot, drain and stir through the peas.  

Heat the oil in a sauté pan over a low to medium heat.  Add the cumin seeds, onion, ginger, garlic to the pan and allow to soften in the oil for almond 8 minutes. The onion should be softened. Stir through the spices, coriander  and cooked vegetables. Refrigerate until ready to use. 

To assemble. Remove the pastry from the fridge. Roll out on a lightly floured surface to a piece thats xx x xx. Cut this into four rectangles. Arrange the rectangle pastry piece so the long side is facing you. Take the top right corner and fold it diagonally downwards to the part that’s close to you and then the same with the left corner. 

You should now have a cone, prick and press the cone end together to seal it. Spoon the chilled filling into the cone so it’s almost all the way to the top. Wet the pastry with water and fold over the top to close and seal. Repeat with the other 3. 

Heat the oil to 160. Add the samosas and fry for 5 minutes until puffed up and golden.