11
VEGETABLE SAMOSA
Makes 24
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Manual cooking time/temperature settings
Ingredients:
2 tbsp ghee or vegetable oil
1 brown onion, peeled & diced
350g brushed potatoes, peeled & diced
2 tsp Indian curry powder
2 tsp cumin seeds
½ cup frozen peas
1/3 cup coriander leaves, chopped (optional)
3 sheets puff pastry
Mint yoghurt, to serve
Preparation:
1. Heat 1 tablespoon of oil in a frying pan. Add the onion and cook until soft; about 3 minutes.
Add the potatoes, curry powder and cumin seeds with a good splash of water. Cover and
cook 12-15 minutes, or until the potatoes are tender.
2. Remove from the heat and stir in the peas and coriander, if using. Mash the veggies slightly
to bring the filling mixture together. Set aside to cool.
3. To assemble the samosa, cut each pastry sheet into quarters, then cut each quarter in half
diagonally across the middle, to create 2 triangles. You should end up with 24 triangles of
pastry all together.
4. Add 1 tablespoon of veggie filling to the center of a pastry triangle. Brush the edges with
water and bring one corner a pastry over to meet the other corner. Use a fork to seal the
edges of the samosa together. Repeat with remaining pastry and filling.
5. Brush the samosas all over with the remaining oil. Set the air fryer to 200°C and set the
timer for 10 minutes. Cook the samosa in 3 batches, 8 samosas at a time, or until the
pastry is flakey and golden brown all over.
MANUAL
