Prawn Samosa

    100g potatoes, cut into cubes

For pastry
    110g plain flour, plus extra for dusting
    1 tbsp cold butter, cut into cubes
    1 tbsp full-fat milk, warmed
    pinch salt

For filling
    1 onion, very finely chopped
    1 chilli, finely chopped
    200g cooked baby prawns
    1 tbsp ready-made curry powder
    1 lime, juice only
    1 tbsp chopped fresh coriander
    1 tbsp fresh peas
    2 tsp vegetable oil, plus extra for deep frying
    salt and freshly ground black pepper

    Boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and set aside.
    For the pastry, sift the flour and salt into a mixing bowl.
    Add the butter cubes and, using a knife, ‘cut’ the butter into the flour until the mixture resembles breadcrumbs.
    Gradually add the milk a little at a time, stirring the mixture until it comes together as a dough
    Cover the bowl with cling film and chill in the fridge for 20 minutes.
    Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
    Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
    Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper.
    Continue to cook for a further 1-2 minutes, then set aside to cool.
    When the pastry has chilled, turn it out onto a lightly floured work surface.
    Roll the pastry out until it is about 30cm/12in in diameter.
    Using an upturned bowl or cookie cutter as a template, cut four 6 inch discs from the pastry.
    Cut each pastry disc in half.
    Place a teaspoon of the filling mixture onto one side of each piece of pastry, leaving 0.5cm/¼ in free at the edges.
    Brush the edges of each pastry semi-circle lightly with water.
    Fold the other half of the piece of pastry over the filled half to form a triangle.
    Press the edges of the pastry together to seal using your fingers.
    Half-fill a large pan with vegetable oil and heat to 180C (use a cooking thermometer to check the temperature).
    When the oil is hot, carefully lower the prawn samosas into the pan, in batches, and fry for 4-5 minutes, or until crisp and golden-brown.
    Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
    Keep warm.
    Repeat the process with the remaining prawn samosas.

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