Celtic Samosas |
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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 |
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Bereiding1. 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. |
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