Peas

Vegetable Samosas

Seaneen's Sunnyside KitchenLeave a comment
Light crispy pastry, with a soft well flavoured filling, I like these served with mango chutney.

I was doing another scan around my kitchen cupboards for something to make, and decided on samosas.

Potato and pea filling

I love a samosa, those delicious little Indian flavour bombs are usually deep fried, but these are baked to make them a little healthier. This recipe is vegan, but you can use spiced lamb as a filling. I’ve used potatoes and peas, but you swap out the peas for green beans or spinach.

Roll your divided dough into a circle and cut in half

The first couple of samosas will probably look a bit wonky until you get into the way of making them. Don’t panic these will still taste great, and if you don’t want to serve them then they will be the cook’s perk!

Wet the edges and press together to form a cone

Makes 16

For the pastry

225 Grams Plain Flour

2 Tbsp Oil or ghee

1 Tsp Onion (Nigella) seeds (optional)

Seal the edges to make a cone that you can filk

For the filling

3 Large potatoes (peeled and cut into small cubes)

1 Large onion (finely chopped)

2 Cloves of Garlic (finely chopped)

Thumb sized piece of ginger (grated)

2 Chillies, (finely chopped, you can add more or less depending on how much heat you like)

4 Tbsp Oil

100 Grams Peas (I use frozen, and let them thaw)

2 Tbsp Coriander (finely chopped)

1 Tsp Salt

Yummy hot or cold

Method

  1. Add the oil, onion seeds, and flour to a bowl and gradually add luke warm water until you have a dough. Knead for 5 minutes, and then wrap in cling film and rest in the fridge
  2. Add 2 tablespoons of oil to a large frying pan, and add the shopped onion. Fry over a medium heat for 5 minutes, and then add the garlic, ginger, and chillies
  3. Lower the heat and add the cubed potatoes, and a little water and simmer until potatoes are soft (you might need to add a little water as it cooks, but it should be a runny mix)
  4. Add the peas, salt and coriander and check the seasoning before allowing to cool
  5. Preheat your oven to 200 degrees, and line a baking sheet with parchment
  6. Once the pastry has rested, divide it into 8 balls. On a lightly floured surface, roll out the ball into a thin circle. Cut the circle in half.
  7. Pick up the half moon shape and wet the edges with a little water. Make a cone by pressing the edges together and fill the cone with potato mixture. Press the remaining edges together to seal the samosa, ending up with a triangle shape
  8. Continue rolling out the pastry and filling the samosas until you are finished, placing the samosas on the baking sheet. Brush them with the remaining oil and bake for 20 minutes until golden and crispy

Keema Curry

Seaneen's Sunnyside KitchenLeave a comment
Serve will rice or flat breads.

It was the week before payday, and I was scanning round the kitchen for what I could make for dinner. I was lucky enough to find some minced lamb and frozen peas in the freezer.

This is may not be 100% authentic, but tasted great. It was even better the next day. A good spice cupboard can transform anything into a brilliant meal.

Serves 4-6

500 Grams Lamb mince

400ml Tin of tomatoes

250 Grams Frozen peas

1 Onion (Finely sliced)

2 Cloves of garlic (Minced)

4cm Piece of ginger (Grated)

1Tsp Salt

1 Tsp Cinnamon

1 Tsp Cumin

1Tsp Chilli powder (optional)

1 Tsp Ground Coriander

1 Tsp Gram Masala

1 Tsp Nigella (onion) seeds

1 Tbsp Oil (flavourless, like sunflower)

Method

  1. Heat the oil in a pan over a medium heat. Add the sliced onion, cook for about 15 minutes, stir as needed until caramelised (this adds loads of flavour)
  2. Take onions out of the pan and set to one side. Add the Nigella seeds to the pan cook for a for 2 minutes or until you hear them popping. Take care not to let them burn. Remove from the pan and a side with the cooked onions
  3. Add the lamb to the pan along with the other spices, and continue cooking and stirring until the lamb is browned
  4. Add the peas, tomatoes and onion and Nigella seeds to the pan
  5. Simmer for 15 minutes, adding some water if it’s getting too dry.
  6. Serve with rice or flat breads