Baked Samosa

Method

1. Preheat the oven to 180 degrees C.
2. Place flour and baking powder and salt into a medium bowl and mix well.
3. Pour 60 millilitres of olive oil into the bowl. Using your fingertips rub the oil into the flour until the mixture resembles fine breadcrumbs.
4. Use a butter knife to stir in the cold water bringing the mixture together to form a soft dough. Add extra water if the dough is too dry. Cover the bowl with a damp tea towel and leave the dough to rest for 30 minutes.
5. Place a saucepan of water over medium heat and bring to the boil. Add the cubed potatoes and cook until just soft. Add the frozen peas and cook for a minute, remove from heat, drain and set aside.
6. Place a frypan over medium heat, pour in the remaining tablespoon of olive oil. Heat for a minute and add the diced onions, garlic and ginger. Cook, gently stirring, until lightly browned.
7. Add the spices and continue to cook for a few minutes. Remove the frypan from the heat and add the cooked potatoes, peas, lemon juice, chopped coriander and salt and pepper. Mix well and set aside to cool.
8. Take the dough out of the bowl and using both hands roll the dough into a long cylinder.
9. Using a knife cut 10 equal rounds of dough. Roll each round into a 12 centimetre circle.
10. Place 2 heaped tablespoons of potato filling in the centre of each circle of dough. Fold the dough over to make a half moon shape and press to seal.
11. Place the samosa on a lined tray and bake for 25-30 minutes or until the pastry is golden brown.