POTATO AND CORIANDER SAMOSAS

Steps:

• 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.