These deep-fried savory pastries make wonderful appetizers or picnic food. They are delicious served with a fruit or vegetable chutney.

Ingredients: (Makes 8)

• 455 g (1 lb) plain flour
• 1 teaspoon salt
• 55 g (2 oz) unsalted butter, melted
• 55 g (2 oz) plain yoghurt
• Water, as necessary
• 2 large potatoes, peeled and diced
• 2 carrots, peeled and diced
• 55 g (2 oz) frozen peas
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• ½ teaspoon finely grated fresh ginger
• ½ teaspoon mustard seeds
• ½ teaspoon curry powder
• 1 teaspoon salt
• 2 teaspoon fresh lemon juice
• 2 tablespoons finely chopped fresh cilantro (coriander)
• 675 ml (1 pt 4 fl oz) vegetable oil, for frying

Method:

To make the dough, combine the flour and salt in a large bowl. Stir in the melted butter and yoghurt. Gradually add enough water to make a firm dough. Turn onto a lightly floured surface and knead until the dough is smooth and elastic. To make the filling, place the diced potatoes and carrots in a medium saucepan filled with water. Bring to the boil and cook for 5 to 10 minutes, until tender, but not soft. Add the frozen peas for the last 2 minutes of cooking. Remove from the heat, drain and set aside.

Heat the olive oil in a large frying pan. When the oil is hot, add the onion, garlic, ginger, mustard seed, curry powder and salt. Saute until the onion is soft and translucent, about 8 minutes. Remove from the heat. Add the potatoes, carrots and peas. Stir in the lemon juice and cilantro. On a lightly floured surface, roll out the dough 0.5 cm (¼ in) thick. Using a 10-cm (4-in) cutter, cut out circles of pastry.

Add flour as necessary to prevent sticking. The samosa dough should yield 8 rounds. Using a pastry brush, glaze the top edge of the circles with water. Spoon 1 to 2 tablespoons filling onto the lower half of each circle. Fold the top over and press the edges to seal. Crimp with a fork. Heat the vegetable oil in a heavy frying pan or saucepan. When the oil is hot enough that a drop of water bounces on contact, immerse the samosas. Fry until golden and crisp, about 3 minutes. Drain well and serve hot.