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
Method
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.
Enjoy!
