Vegetable Samosas

• 4 medium potatoes, boiled, unpeeled and cooled
• 4 TBS vegetable oil
• 1 medium onion, peeled and minced
• 1 cup (152g) frozen peas
• 1 TBS peeled and grated fresh gingerroot
• 3 TBS minced fresh parsley (or coriander/cilantro)
• 1 1/2 tsp salt
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp ground cumin seeds
• 2 TBS lemon juice
• 4 TBS vegetable oil

• 1 packet of ready made phyllo pastry
• 5 TBS melted butter

1. To make the filling, peel the potatoes and dice them into a 1/4 inch dice. Pop into a bowl and set aside.
2. Heat a small skillet over medium heat. Add the ground coriander, garam masala, and ground cumin. Cook, stirring until the mixture becomes very fragrant. Set aside and leave to cool.
3. Heat the oil in a medium skillet over medium heat. Add the onions. Cook, stirring frequently until it turns light brown in color. Add the peas and the ginger, along with 3 TBS water and the parsley. Cover, lower the heat and cook for several minutes until the peas are cooked through.
4. Add the diced potatoes, salt, and the toasted spices, along with the lemon juice. Cook over low heat for 3 to 4 minutes, stirring frequently. Taste and adjust seasoning adding more salt if needed. Take off heat and leave to cool completely.
5. Unroll the phyllo pastry. Cover with some plastic wrap and a damp tea towel. Peel off one piece, keeping the remainder covered. Lay out onto a flat clean surface and brush with melted butter.
6. Fold one third of the pastry lengthwise towards the middle. Brush with butter again, and fold in one third from the other side. to make a long strip that is triple layered.
7. Place one heaped spoonful of the filling mixture at one end of the strip, leaving a 1 inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
8. Brush the outer surface with additional butter. Place onto a large baking sheet, which you have greased with butter. Lightly cover while you make the rest of the samosas.
9. Preheat the oven to 400*F/200*C/ gas mark 6.
10. Bake the tray of samosas in the center of the preheated oven for 30 to 35 minutes, until crisp and golden brown.
11. Serve hot with your favorite Indian condiments.

These can be frozen (unbaked), so long as you have used fresh phyllo pastry. Just freeze on a baking tray until frozen solid and then pop into an airtight container. They will keep for up to six months. When you are ready to cook them, no need to thaw. Brush with more butter and bake until golden brown and heated all the way through.

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