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Samosa Tortillas

1 onion (finely chopped)
1 potato diced small
500g mince
1 tsp coriander, ground with 1 tsp cumin
½ tsp garlic
½ tsp ginger
1 tsp garam masala
1 rounded tbsp curry paste
16 tortillas
1 beaten egg

Fry onions until soft, add the garlic and ginger. Grind the cumin and coriander and add to the pot with the curry paste. Fry for 2 minutes then add the mince.

Once the mince is browned add the potatoes and add a little boiling water to the pot to allow the potatoes to cook and the water has reduced away.

Cut the tortillas in half then cut each half into four finger widths. Put the smaller side of the tortilla next to you and put your finger in the middle. Fold one side from the middle to the top to make a kite shape. Do the same with the other side. Brush egg onto the tortilla to make the sides stick together. Lift up the tortilla and make a cone shape and fill the tortilla with the filling. Lay the ‘tortilla cone’ flat and add egg to the flap at the top and fold over to make a triangle. Put the samosa on the surface, flap side down, and gently press. Pinch the points of the tortilla to make sure the filling does not come out. Continue with the rest of the tortilla and filling.

Set your frying pan to 170ºC for cold samosas filling and 180ºC if the filling is already hot & fry the samosa until golden brown.

Samosa Pastry

For samosas you want to fry, try Filo Pastry, and for samosas you want to cook in the oven use Puff Pastry. Alternatively, this recipe will make enough pastry for 24 samosas

225gm. plain flour
2 tspn. salt
2tblspb. vegetable oil
80 ml warm water.

Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.

Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.