Michaela's Samosas

Ingredients

Dough
225 g. plain flour
half tsp. salt
4 tbsp. oil
4 (ish ) tbsp. water

Filling
800 g. potatoes boiled in their skins and allowed to cool.
Best done the day before as they firm up nicely
180 g defrosted frozen peas
4 tbsp. oil
1 medium onion, chopped
1 inch finely grated fresh ginger
1 green chilli, finely chopped
3 tbsp.
finely chopped fresh coriander
3 tbsp. watrer
1 and a half tsp. salt
1tsp. ground coriandre
1 tsp. garam masala (or ground cardamon, pepper, cloves, mixxed)
1 tsp. ground cumin
half tsp. sambal
2 tbsp. lemon juice
Oil for frying

Method

Depending on the size you want this will make about 30 of the size I served but you can make them bigger of course.
I usually double or triple this recipe as they freeze really well and are a bit of a pain to make but not too bad if you just spend an evening making about a 100 for the freezer.
You can also vary the filling, this is the vegetarian version but they are good with a lamb mince curry of curried beef mince with peas.
I make the pastry in the bread maker!!
Read the recipe first as there's a lot of do this the day before stuff.


Make the dough:
Add the oil to the flour and salt, mix it in well then add the water.
You may need a bit more, it has to be a stiff but pliable dough.
Turn it onto a lightly floured surface and knead it for about 10 minutes -or stick it in a bread maker like me.
You could also use a dough hook attachment on a processor as long as it has a strong motor as this is tougher than a bread dough.
When you have a nice smooth ball, rub it over with a tsp. of oil, stick it in a plastic bag and put it to one side for a while, about an hour or longer if you like.

Filling
You can do this the day before, I usually do as it's less of a pain to break it down in stages.
Don't forget to have the cooled cooked potatoes ready so in fact you need to start a minimum of a day and a half before.
Peel the potatoes and cut hem into small dice.
Heat 4 tbsp. oil in a large pan and put in the onions. Stir and fry till the onions start to turn brown at the edges.
Add the peas, ginger, chilli, fresh coriander and 3 tbsp. water.
Cook on low heat till peas are done
Add potatoes, salt, spices and lemon juice, stir and cook for a few minutes.
Check the balance of the salt and lemon juice.
Take off the heat and set aside to cool completely.
Knead the dough again and divide into 15 balls.
While you work with the first one keep all the others covered otherwise they dry out and become hard to roll.
Roll the ball out into a very thin circle, about the size of a saucer.cut the circle in half!
Form a cone with tone of the halves. Difficult to explain without showing you but basically you bring the two sharp corners together slightly overlapping then press the edges together using a little bit of water to glue it.
Fill with a couple of tsp's  of the filling. Stick the top seam with a bit of water leaving a bit of a clearance seam.
I then sort of crimp this seam with a fork to seal it.
Make the rest.
Heat about 2 inches of oil in a pan, medium hot.
Put in the samosas in a single layer and cook each side till golden brown.
Voila!