In this recipe I have used puffed pastry for convenience, if you would prefer to make some real samosa pastry, try the recipe at the bottom. If you would like meat samosas, just add some cooked minced beef. As with most recipes you can substitute the spice blend for others, such as, the Mistress of Spice Kashmiri Masala

2 medium potatoes, diced

1 cup diced pumpkin or kumara (sweet potato)

½ cup frozen peas

1-2 tbsp fresh coriander leaves

3 tsp Mistress of Spice Garam Masala

1 pinch saffron soaking in 1 tablespoon hot water

1 packet of ready rolled puff pastry, thawed

oil for frying

Cook the potatoes in a pan or in the microwave until tender, do the same for the pumpkin or sweet potato. Combine the all the vegetables and the fresh coriander and the Mistress of Spice Garam Masala and saffron with its liquid in a large bowl.

Cut the pastry into 10cm circles.

Place 1 good tablespoon of mixture onto one half of the pastry circles. Fold over and press the edges together with a fork to form a crescent.

Heat the oil in a frying pan, and shallow fry (about 2-3cm deep) the samosas until golden and puffed on each side. Drain and serve with some minted yoghurt.

For the minted yoghurt – finely chop some fresh mint leaves and stir through the yoghurt. You can add some lemon juice for a bit of tang if you like.

Variations – swap the vegetables around, cauliflower, beans, zucchini, and eggplant. Try adding some shredded coconut or some chilli…

Samosa pastry

3 cups plain flour, unbleached is best

2 tsp salt

½ cup butter or ghee

½ to ¾ cup warm water

Combine the flour and the slat in a large mixing bowl. Add the melted butter or ghee and rub it in with your fingertips until combined and looks like breadcrumbs. Add ½ cup of the warm water and work it into the flour with a knife. While stirring, add the remaining water in a teaspoon at a time until the dough forms a kneadable ball that does not stick to your hands. Knead the dough on a clean surface, flour the area if needed. Knead until the dough is very smooth and pliable, this can take up to 10minutes. Cover with a cloth and set aside for around 40 minutes, then roll and cut into circles as with puff pastry.