Feeling a little low and decisively lazy this afternoon as we
headed towards the end of our long weekend - it was Canterbury's Anniversary or as it's better known here
"Show Day" on Friday.
J was battling a headache, H grotty with hayfever, S just more than a little bored and me quickly coming to the
realisation I hadn't achieved near half of the things on my list.
Know that feeling?
Yeah, we needed a little carb comfort and the answer seem to lie in aromatic potato encased in pastry.
In a word... Samosa.
The thought of pulling out the frier and loading it up with oil, (did we even have enough?) was really a turn off, not
to mention the lingering smell that would be enviable afterward.
Since our Spring weather seems to be feeling a little low too and the sun decisively lazy, hiding behind a blanket of
cold grey cloud I'm not afraid to have the oven on. In fact we are thankful for it's warmth and the baked
- Baked Potato Samosa with Mint Yoghurt
- 300-400 grams of short pastry, store-bought or homemade
- 4 to 5 medium potatoes (a starchy variety good for mashing), boiled
- 25 grams of butter or ghee
- 1 small onion, finely chopped
- ¾ cup of peas, fresh or frozen
- 2 teaspoons of whole cumin seeds
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon chilli powder, optional
- salt and pepper
- plain unsweetened yoghurt
- fresh mint, finely chopped
- sea salt and sugar to taste
- In a large skillet or frypan sauté the chopped onion in the butter until soft.
- Add the cumin seeds and cook for a further minute or so until fragrant.
- Sprinkle over the remaining spices and seasonings and stir through to coat.
- Add the potatoes and mash them up slightly as you fold them through the onions and spice.
- Mix in the peas and a little of the cooking water from boiling the potatoes if it seems and little dry and/or is
catching on the bottom of the pan.
- Remove from the heat and set aside to cool.
- Preheat your oven to 190°C (374°F)
- On a lightly floured board roll the pastry into a large square, approximately 4mm in thickness.
- Cut the square in half, then cut each rectangle into 6 isosceles triangles.
- Take up one triangle, fold back and crease to make a pocket.
- Place 3 to 4 tablespoons of the cooled potato mixture, and crease the remaining edges to close the samosa.
- Place the Samosa on a lined baking tray and continue shaping with the remaining mixture and pastry.
- Bake the Samosa for 15 to 20 minutes until golden.
- Serve warm with a spoonful of the yoghurt mixed with plenty of finely chopped fresh mint and a little salt and
sugar to taste.
- Makes 12
Hope you enjoy them as we did.