Ingredients
| 300g / 2 cups wholemeal flour | |
| 125g / 1 cup plain flour or half plain flour and half chickpea flour | |
| ¼ teaspoon baking soda | |
| 1 teaspoon salt | |
| 6 tablespoons neutral oil, plus extra to brush | |
| 500g / 2 medium kūmara, peeled, cut into 2cm cubes | |
| 1 onion, finely chopped | |
| 400g / ½ small cauliflower, chopped | |
| 2 tablespoons Mixed Roots Nice Spice blend | |
| 1 cup peas |
Mixed Roots Nice Spice is a user-friendly blend of all those spices you don’t have in your pantry, mixed in perfect balance and fresh tasting. Use it any time that you want to add a full depth of spice flavour. Here I have used it to flavour a simple samosa filling. Serve with a chutney or raita on the side.
I have used a dairy-free pastry, but you could use filo pastry wrapped around the filling in a triangle shape, or even a flaky pastry, cut in squares and folded over.
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Instructions
| 1. | Sift the flours into a bowl with the baking soda and ½ teaspoon salt. |
| 2. | Add ½ cup warm water and 3 tablespoons of the oil and knead together to a smooth dough. |
| 3. | Cover with plastic wrap and leave to rest for 30 minutes. |
| 4. | Put the kūmara in a saucepan and cover with cold water. |
| 5. | Bring to just simmering then cook for about 5 minutes until just tender. Drain and set aside. |
| 6. | Heat the remaining oil in a large frying pan over a medium heat and add the onion, cauliflower and remaining 1⁄2 teaspoon salt. |
| 7. | Cook for 10 minutes, covered, add the spice mix and cook for a few seconds then add the kūmara, heating through and crushing with a fork as you mix to break up the kūmara pieces a bit. |
| 8. | Finally, stir through the peas. Set aside to cool before filling the pies. |
| 9. | Heat the oven to 180°C fan-bake. |
| 10. | Knead the dough again and divide into 16 balls. |
| 11. | Roll out each ball into a thin circle about 15cm in diameter and cut into two halves. Take one half and connect two opposite ends. |
| 12. | Add the filling and close the opening, pressing with a fork to seal well. Repeat with the remaining dough. |
| 13. | Place each samosa on a lined or greased baking tray and brush or spray with oil and bake for 15 minutes until golden. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles