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Celtic Samosas

250g/9oz bloem

10g/2 tsp bakpoeder

2.5g/½ tsp zout

large pinch ground geelwortelpoeder

40g/1½ oz ongezouten boter, chilled and diced



For the filling

30ml/2tbsp olie

1 small ui, finely chopped

2tenen knoflook, finely chopped

1 red chilli, seeded and finely chopped

350g/12oz bloemige aardappels, cubed and boiled

75g/3oz diepvrieserwtjes, thawed

5g/1tsp ground komijn/djinten

salt

2 tbsp chopped fresh korianderblad

vegetable olie, for deep-frying
  • Omschrijving recept: Dimsum, Borrelhapjes
  • Bereidingstijd: 30 minuten rusten, 10 minuten bereiden
  • Bron: Ainsley Harriott

Bereiding

1. Sift the flour, baking powder, salt and turmeric into a bowl. Using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in about 150ml/¼ pint of water to make a soft dough. Knead well for a few minutes, then roll into 8 balls. Cover with a damp cloth and set aside for 30 minutes.

2. Heat the oil in a large frying pan and cook the onion, garlic and chilli for 3-4 minutes until softened and golden. Add the potatoes, mashing down roughly with a fork. Add the peas, cumin and salt to taste; remove from the heat and stir in the coriander.

3. Heat about 5cm/2in of oil in a wok or deep-frying pan. Meanwhile, roll out each piece of dough into a 10cm/4in round. Spoon an eighth of the potato mixture into the centre of each round. Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, then gently flatten out each samosa. Fry the samosas in batches for about minutes, turning until crisp and golden brown. Drain on kitchen paper and eat warm.