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Celtic Samosa




Source of Recipe


Ainsley Harriott


List of Ingredients




250g/9oz plain flour
2 tsp baking powder
½ tsp salt
large pinch ground turmeric
40g/1½oz unsalted butter, chilled and diced
For the filling:
2 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, seeded and finely chopped
350g/12oz floury potatoes, cubed and boiled
75g/3oz frozen peas, thawed
1 tsp ground cumin
salt
2 tbsp chopped fresh coriander
vegetable oil, for deep-frying

Recipe



1. Sift the flour, baking powder, salt and turmeric into a bowl. Using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in about 150ml/¼ pint of water to make a soft dough. Knead well for a few minutes, then roll into 8 balls. Cover with a damp cloth and set aside for 30 minutes.
2. Heat the oil in a large frying pan and cook the onion, garlic and chilli for 3-4 minutes until softened and golden. Add the potatoes, mashing down roughly with a fork. Add the peas, cumin and salt to taste; remove from the heat and stir in the coriander.
3. Heat about 5cm/2in of oil in a wok or deep-frying pan. Meanwhile, roll out each piece of dough into a 10cm/4in round. Spoon an eighth of the potato mixture into the centre of each round. Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, then gently flatten out each samosa. Fry the samosas in batches for about minutes, turning until crisp and golden brown. Drain on kitchen paper and eat warm.