Vegetable Samosas

Make the filling by frying the onion and garlic in the spices and oil for 10 mins, then adding the other veggies, some seasoning, and the stock. Simmer for 30 mins, covered, until cooked. Meanwhile, make the pastry by mixing the flour and salt in a bowl, then making a well and adding the oil and 100ml of water until a firm dough is achieved. Knead for 5-10 mins until smooth, then roll into a ball, cover, and leave to rest for 30 mins.
Divide your pastry into 12 equal pieces, and roll each piece into a ball. Roll into a 15cm circle, then cut each circle in half. Brush the edges of each semi-circle with a little water, and form into cone shapes around your fingers. Fill each cone with 1 tbsp of veg mix, then seal the dampened edges. Deep fry in a saucpan (the oil should be around 180C) for 8-10 mins, until crisp and golden. Drain on kitchen paper, and serve hot or cold.

1 hr 10 mins

Makes 24 Samosas

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