Potato And Coriander Samosas - cooking recipe

Ingredients

50 g butter
2 teaspoons grated fresh ginger
2 teaspoons cumin seeds
1 teaspoon Madras curry powder
1/2 teaspoon garam masala
500 g peeled and finely diced waxy potatoes
1/4 cup sultana
1/2 cup frozen baby peas
1/2 cup fresh coriander leaves
3 sliced green onions
1 lightly beaten egg
oil, for deep-frying (if using puff pastry you can bake in the oven)
thick plain yogurt, to serve
Pastry
465 g sifted plain flour (3 3/4 cups)
1 teaspoon baking powder
1 1/2 teaspoons salt
110 g melted butter
1/2 cup thick plain yogurt

Preparation

Heat the butter in a large frying pan, add the ginger, cumin seeds, curry powder and garam marsala and fry lightly for 1 minute or until very fragrant.
Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until the potatoes are tender.
Add the sultanas, peas, coriander leaves and green onion and stir through.
Set aside to cool.
Pastry:
Mix the flour, baking powder and salt in a large bowl- make a well in the centre.
Add the butter, yoghurt and 3/4 cup of water.
Use a flat-bladed knife to bring the dough together.
Turn onto a lightly floured surface and form a smooth ball.
Divide the dough into four pieces.
Roll out one piece until it is very thin.
Use a 12cm (5in) diameter plate as a guide and cut six circles from the dough.
Place a generous tablespoon of filling into the centre of each pastry circle.
Brush the edges with egg and fold the pastry to form a semi-circle.
Make repeated folds on the rounded edge by folding little pieces of pastry back as you move around the edge.
Continue with the remaining pastry and filling.
Heat the oil to 180C or until a bread cube browns in 15 seconds.
Add samosas two or three at a time and cook until golden.
Serve with yoghurt garnished with coriander.