Vegetable Samosas

(Adapted from “Chef Laurent caters for Kids” cookbook)

Ingredients

1 onion

1 clove garlic

1/2 tsp each cumin, coriander,

¼ tsp each turmeric, cayenne

1 tsp Tandoori paste – homemade or bought (link to the paste I make here ) or see page 18 of Indian cookbook

200ml coconut milk **

200ml water

150g potatoes, peeled and diced

80g cauliflower

80g red lentils

80g frozen peas

1tsp cornflour

Puff pastry

Egg (for egg-wash)

Method

Place onion and garlic in TM bowl and chop 3 seconds speed 7. Add spices, paste and 1 tblsp oil or butter and saute 5 minutes/100 C/ speed 2.

Add Coconut milk, water, vegetables (except peas) and lentils and cook 15 minutes/100C/speed 2/reverse.

Add frozen peas. Mix cornflour with 1 tbslp water to a paste and add to the hot mixture to thicken. Allow mixture to cool.

Cut puff pastry sheets in half diagonally. Spoon cold mixture into centre of each and brush edges with egg-wash. Fold one corner to middle of other side, fold next corner across, followed by remaining corner. Twist edges to seal, place on greased baking tray and bake at 180C for 30 minutes or until golden.

* * For every 100g of dessicated coconut, add 600g water and cook 5 minutes/100C/speed 4 until steaming. Blend for 30 seconds on speed 8. Pour the soaked coconut in a muslin-lined sieve or through a nut milk bag. Repeat process with coconut left in cloth – this is thin coconut milk and can be frozen in ice cube trays to use in sorbets, ice creams etc.