Nutritional facts per serving
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The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.
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Servings
Instructions
Cut the potatoes into a 1cm cube. Cook the potatoes in boiling, salted water for 5 minutes then drain. Add the frozen peas to the drained potatoes (they should defrost in the residual heat).
Put a little oil in a pan and fry the mustard seeds for 1 minute - they should start to pop! Add the ginger and onion and continue to cook for 2-3 minutes until the onion has softened.
Put the cooked onion mixture into a bowl with the potatoes and peas and add the remaining spices and chopped coriander. Season with salt and mix well.
Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Place a heaped teaspoon of mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and making triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds.
Bake for 30-35 minutes, or until golden and crisp, turning halfway through.
Eat the samosas whilst still warm, served with the Tamarind sauce on the side to dip!
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