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Martha Collison's spinach & potato samosas
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Makes: 24 mini samosas
FOR THE DOUGH
150g plain flour
2 tbsp vegetable oil
FOR THE FILLING
1 tbsp vegetable oil
½ onion, finely diced
1 clove garlic, crushed
1 Thai chilli, deseeded (optional) and chopped
2 tsp garam masala
2 tsp mustard seeds
80g pack spinach
75g fresh or frozen peas
1 large baking potato (around 300g), peeled, diced and boiled until tender
½ tsp turmeric
Vegetable oil, to fry
1. For the dough, combine the flour and a pinch of salt in a large bowl. Add the oil and rub into the flour with your fingertips to create a sandy texture. Add 60ml cold water, a little at a time, and stir until a rough dough forms. Knead the dough in the bowl for about 5 minutes, or until it is smooth and silky. Place in a lightly oiled bowl, cover and rest for at least 30 minutes.
2. Meanwhile, heat the oil in a large frying pan and add the chopped onion, garlic and chilli. Cook over a medium heat until softened, then stir in the garam masala and mustard seeds. When the spices start to smell aromatic, add the spinach and peas. Cook until the spinach is just wilting, then remove from the heat.
3. Roughly mash the cooked potato with the turmeric in a large mixing bowl, then tip in the spinach mixture and stir together. Season well. Set this filling to one side.
4. Shape the dough into a log, slice into 12 even rounds and cover with a damp, clean cloth until needed. Take a slice of dough and, on a lightly oiled surface, roll it out thinly into a 10cm circle. Cut the circle in half to form two semicircles.
5. Fill a small ramekin with cold water. Dip your fingers in the water and wet the straight edge of the semicircle, then fold the dough in half along the straight edge, allowing the wet edges to stick together. Pinch the edges to seal, forming a cone.
6. Stuff the cone with about 1 tsp of the filling mixture, then run a wet finger around the top of the cone and pinch to seal. Set to one side and repeat with the remaining dough slices, to form about 24 mini samosas.
7. In a large, heavy-bottomed pan, heat 7-8cm oil to 180°C and, in batches, fry the samosas for 3-4 minutes at a time until golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve warm or cold with the chutney as a dip.
Cook's tipServe with Martha Collison's mango chutney.
Typical values per serving:
This recipe was first published in October 2018.