SAMOSAS

Samosas

Ingredients
3 tablespoons oil or ghee
1 medium onion, finely chopped
1 large clove garlic crushed
400g chicken mince
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder or 1 teaspoon 
      prepared minced chillies
1 teaspoon turmeric
2 medium potatoes, peeled and diced
2 medium carrots, diced
1 cups green peas
1 teaspoons salt
1 teaspoons brown sugar
2 tablespoons chicken stock
1 packet ready- rolled puff pastry
Vegetables oil for frying

Method

1. Heat oil or ghee in a saucepan and fry onion and garlic until softened. Add chicken mince and spices and cook, stirring, for 2 minutes or until softened.  Meanwhile, cook potatoes and carrots for 3 mins in a small pot of boiling, salted water.  Drain, and add to the spice mixture with peas, salt, sugar and stock.  Cover pan and cook for 5 mins.  Remove from heat and cool.
2. Place pastry sheets on a lightly floured work surface.  Cut into rounds with a floured 10cm cutter.
3. Place 1 teaspoon on each pastry round.  Dampen edges of pastry lightly and fold pastry over filling to form half moon shapes.  Press edges with the tines of a fork to seal.  Chill pastries for 20 mins.
4. Pour enough oil into a deep-fryer or saucepan to give a depth for about 5cm; heat.  Add samosas a few at a time and cook on both  sides until golden-brown. Drain on paper towels.

PS: Samosas are traditionally fried, but can be baked if you prefer.  Arrange on baking trays; cook in a hot (200 C) oven for 25 mins or until crisp and golden.