Potato & Pea Samosas with Cucumber Yoghurt
Potato
& Pea Samosas with Cucumber Yoghurt
Makes 18 Prep 25 minutes
Cook 35 minutes + 15 minutes to cool Cost 70¢ each
·
2 tablespoons vegetable or peanut oil
·
1 onion, finely chopped
·
1 clove garlic, crushed
·
2 potatoes, peeled, finely chopped
·
1 tablespoon vindaloo curry paste
·
½ cup frozen peas
·
½ cup chopped coriander, plus ½ cup, extra
·
2 sheets ready-rolled puff pastry, thawed
·
200g low-fat natural yoghurt
·
1 Lebanese cucumber, halved lengthwise, seeded, finely chopped
Preheat oven to 200°C/180°C fan-forced. Line two baking
trays with baking paper. Heat oil in a large frying pan over moderate heat. Add
onion, garlic and potato; cook and stir for 10 minutes or until potato is
almost soft. Stir in curry paste and peas; cook and stir for 1 minute or until
fragrant. Cool for 15 minutes. Stir in coriander.
Using a 7cm round cookie cutter, cut 18 discs from the
pastry sheets. Place 2-tablespoon measures of potato mixture in centre of each
disc. Fold in half to enclose filling; pinch edges to seal. Place on prepared
trays. Bake for 20 minutes or until puffed and golden.
Combine yoghurt, extra coriander and cucumber in a bowl.
Serve with yoghurt
