lentil and cauliflower samosa

Ingredients :

2 x Empire Pastry Wholemeal Sheets, defrosted

200g Split Yellow Lentils

1 1/2 tsp ground turmeric

1 1/2 tsp chilli powder

2 tsp salt

4 cloves garlic, crushed to a paste

2 tsp grated fresh ginger

1 tbsp ghee

100g thick yoghurt

1 cup cooked cauliflower, broken into small florets

Handful chopped coriander

Method :

Step 1: Wash lentils and soak for 30 minutes. Drain and put into a large pot with turmeric, chilli and 2tsp salt. Cover with 800ml cold water, bring to a boil.

Step 2: Stir in garlic paste and ginger and cook on medium heat, stirring occasionally, until lentils are tender, approx. 1 hour.

Step 3: Stir in ghee and yoghurt, add cauliflower. Take off heat and cool to room temperature.

Step 4: Cut rounds from the defrosted pastry (you can make these small bite size or larger for a main dish.

Step 5: Once filling is cold, place approx. 2tbsp of filling on one half of the round, fold over and crimp to seal.

Step 6: Chill in fridge whilst bringing a large heavy based pot of Rice Bran Oil to 160°C . Fry each samosa until puffed and golden brown.

Step 7: Keep warm in a low oven. Serve with extra yoghurt and coriander.

Note: These may be baked in a 180°C oven for approx. 30 minutes. Any leftover mix may be frozen. You can also use our Butter Shortcrust for this recipe.