Samosas

Method

To prepare the filling, place the cooled sweet potato into a bowl and add the onion. Season with salt & pepper and stir in the curry powder. 

To prepare the samosas, make the pastry. Combine the All purpose mix and salt in a bowl. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the baking powder. Make a well in the centre and pour in the water.

Use a metal spoon to mix it until it forms a dough. Leave it to rest for a couple of minutes.

Take the pastry and knead it lightly just a couple of times on a surface dusted with Fate flour. Roll it out and cut into large circles about 6-8 ins in diameter. Cut each circle in half. Take one half circle of pastry and moisten the straight edge with a little water. 

Fold the pastry to form a triangular pocket, overlapping the edge slightly. Press the moistened edge well to seal. Open the end and place about 2 tsp of filling inside. Moisten the edges of the top ofthe samosa and press to close. 

Pour enough oil in a frying pan to just cover the base, and fry the samosas just a few at a time for a minute or so each side until brown and crisp.

Samosas can be frozen, you must slightly cook the onion first in a little oil. Cool before adding to the other filling ingredients. Freeze after shaping. 

Defrost and shallow fry when needed.