Samosa

Cooking time: 1 hour

Serving: 4

Ingredients

5 sheets	Frozen Puff Pastry, thawed
750gm	Potatoes
250gm	Green Peas
50gm	Ghee
1 3/4 tsp	Cumin Seeds
30gm	Ginger
1/2 tsp	Red Chilli Powder
1	Green Chilli
1/3 cup	Fresh Coriander, chopped

Method

• Peel, wash and cut potatoes into 1/2 cm cubes and immerse in water. Boil peas until cooked and drain. Scrape, wash and finely chop ginger. Remove stems, wash, and slit, de-seed and finely chop the chilli.
• Heat the ghee in a deep frypan or wok, add cumin and saut� gently until it begins to crackle. Add ginger and saut� for a minute.
• Add the potatoes red chilli and salt - reduce to a low heat, cover and cook, stirring occasionally, until the potatoes are tender - not mashed.
• Add the peas and green chilli and stir until the mixture is completely dry. Add the coriander, remove, cool and cover.
• Cut pastry into 12cm circles and then cut in half to form a semi circle. Form into a cone place filling in centre of pastry cone. Moisten edges with egg white and water seal and join by pleating.
• Place on baking paper and cook in the oven without oil at 180C for 15 minutes or until golden brown.