Vegetable Samosas

The samosas are a bit fiddly to make but once you’ve got the hang of them, you can prepare them quite quickly.

INGREDIENTS

• 1 packet of Buitoni (16 obleas de masa para empanadillas)
• 1 onion, finely chopped
• 1 tsp ground cumin
• 500 g potatoes, diced
• 50 g frozen peas
• 1 tsp salt
• 1 tsp ground turmeric
• 1 tsp ground fenugreek
• ½ tsp chilli powder
• 1 tsp garam masala

METHOD

1. Bring the diced potato to the boil and simmer for 10 minutes. Drain.
2. Heat some olive oil in a frying pan and fry the chopped onion until soft.
3. Sprinkle over the spices and fry for 30 seconds or so.
4. Add the frozen peas and stir well, heating through for another couple of minutes.
5. Spoon in the cooked potato and salt and mix well, breaking down the potatoes with the back of the wooden spoon.
6. It might be necessary to add a couple of tablespoons of water so that the mixture is not too dry.
7. Open up the packet of empanadillas and arrange them on a tray. It’s a good idea not to remove them from the waxed paper. You can remove them from the paper just before cooking.
8. Put a small spoon of potato mix onto each half of the empanadillas.
9. Fold the empanadilla in half, rolling it between your fingers to spread out the filling. Imagine you are rolling a cigarette so use your fingers to press the filling towards to middle of the empanadillas and leave a space around the edge.
10. Use the paper to foll each one in half.
11. Gently peel back the waxed paper and use the tips of your three middle fingers to press the edges together.
12. Use the prongs of a fork to gently press down and seal the edges .
13. Brush each samosa with olive oil.
14. Cook the samosas in the air fryer on 200ºC for 8 minutes, turning over half way through.