SERVES: 16

METHOD

1. Place potatoes in a saucepan covered in cold water over medium heat and bring to the boil. Cook for 10 minutes or until tender. Drain and return to pan to dry out for 1-2 minutes. Crush potatoes to a rough mash.

2. In a non-stick frying pan heat olive oil over a medium heat. Add curry paste, cook for 1-2 minutes until aromatic. Add onion, garlic, ginger, chilli and mustard seeds, stirring to combine and cook for 5 minutes or until onion is tender.

3. Add potatoes, peas, coriander, juice, salt and pepper tossing to combine. Remove pan from heat and allow to cool completely.

4. Preheat oven to 200ºC (180ºC fan-forced) and line 2 x baking trays with baking paper.

5. Cut each sheet of puff pastry into quarters and place 2 tablespoons cooled potato mixture in the centre of each pastry square. Brush edges of pastry with beaten egg and fold over to encase potato filling, creating a triangle. Repeat process with remaining mixture.

6. Evenly divide the pastry triangles between prepared baking trays 4cm apart and brush pastry tops with egg glaze. Sprinkle tops with sesame seeds. Place baking trays in preheated oven, with one on the middle shelf and one above, for 10 minutes, before swapping trays around and cooking for a further 10 minutes or until samosas are golden. Remove from oven to cool slightly before serving.

7. Whilst the samosas are cooking, combine the yogurt, cucumber, coriander, mint, juice, salt and pepper together in a small mixing bowl, stirring to combine. Set aside until required.

Serve samosas with raita as a snack or pre-dinner nibble.

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