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Potato & Pea Samosas with Cucumber Yoghurt

 

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

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