A great starter, snack or picnic food - and a vegetarian favourite
Method Part 1
Method Part 2
Take a small amount of dough and roll it out on a lightly oiled surface (oil the rolling pin lightly first)
You want to end up with as thin a sheet of pastry as possible of about 3 inches square so trim off any edges once you get the right thickness and you can combine them later to make more squares.
Add the chopped coriander to the cooled mix and place one desert spoon of it in the middle of each square and fold over to make a triangle. Pinch the edges together to seal.
Repeat for the whole mix and pastry - about 12
Heat the oil in a deep frying pan and fry the samosas 6 at a time - brown on one side and then turn and repeat.
These are best served fresh but you can under-fry slightly, cool and then reheat in an oven later to serve.
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Recipe's are provided for you to see what we put in our dishes and so that you can recreate them at home.