Vegetable Samosas

ingredients

• 1/2 tsp yellow mustard seeds
• 1/4 tsp cardamom seeds
• 1 tsp cumin seeds
• 1/2 tsp curry powder
• 1 tsp garam masala
• 2 medium white potatoes, diced
• 1/2 cup of frozen peas
• 4 sheets of puff pastry
• 1 tsp olive oil
• 1 egg, whisked
• 1 small brown onion, diced

method

1. Preheat oven to 180°C fan-forced.
2. In a deep pot, boil potatoes for 20 minutes until lightly softened. After 15 minutes, add the peas to the pot. Cook for 5 more minutes, then drain and set aside.
3. In a pan, heat olive oil over a medium heat.
4. Add mustard seeds, cardamom seeds, cumin seeds, and stir for 2 minutes or until fragrant.
5. Add potatoes and peas into the pan and mix. Add curry powder and garam masala and mix well. Add diced onion and cook for 4 minutes.
6. Using a potato masher, lightly crush the potatoes (you don't want mash, but you don't want huge whole pieces either). Cook this for another 2-3 minutes.
7. Slice each piece of pastry in half so you have two even strips.
8. Spoon a couple of tablespoons of the mixture onto the bottom of the strip and fold towards one corner so you have a triangle. Fold over and over again until you reach the top and press down to seal.
9. Repeat with the pastry and the rest of the mixture.
10. Place onto a lined baking tray and brush with the egg wash. Place into the oven for 20 minutes, or until golden brown.