Pastry samosa Papdi samosa

Malzemeler

2 potatoes, peeled and cut into 1cm (½ inch) pieces

100g (3½oz) frozen peas

½ teaspoon salt

½ teaspoon chilli powder

½ teaspoon chaat masala

1 sheet of ready-rolled shortcrust pastry, 320g (11½oz)

plain flour, for dusting

1 egg, beaten, for glazing

Yöntemler

Preheat the oven to 200°C (400°F), Gas Mark 6.

Put the potatoes in a pan, cover with water and bring to the boil, then cook for 5 minutes until cooked through. Add the peas and cook for a minute.

Drain the vegetables, transfer to a wide pan and let them cool for a couple of minutes. Then add the salt, chilli powder and chaat masala and mash the mixture with a potato masher.

Unroll the pastry on a lightly floured work surface and cut in half lengthways. Divide the potato mixture in half and spoon each portion along one long side of each pastry rectangle, as if making sausage rolls. Brush the pastry edges with beaten egg and roll up into a long cylinder. Brush all over with beaten egg.

Cut each cylinder into 9 lengths and place on a baking sheet. Bake for 15 minutes until golden. Serve warm.

Notlar

If making samosas is something that scares you a little or you find it a bit tricky, then these pastry samosas are ideal. While the filling is the traditional one, I have used ready-rolled pastry to save time and effort. I tried deep-frying these, but everyone in my family preferred them baked, as they came out flaky and beautiful.