Samosas with a beetroot and potato stuffing

I usually have a bit of pastry left over from making quiche and seeing as how samosa and quiche pastry is almost identical, I thought I'd see what else I had in the fridge that needed using up to knock together some naughty little spicy samosas. Yee!

So, if you're making the pasty from scratch, check out the quiche recipe first: 

http://5zlotychef.blogspot.com/2014/04/quiche-with-spinach-and-leek.html

Check out the end result:

Nice and crispy! 

Cost per samosa: 0.40 zl (8 UK Pence, 0.10 Euros, 8 Indian Rupees)

What I used:

- leftover pastry
- 2 potatoes boiled in their skin
- handful of grated beetroot
- 2 onions sliced
- a mash of ginger/ garlic and 1 green chilli
- the juice of 1/2 lemon
- 1 tsp crushed coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/3 tsp garam masala
- 1 tsp fenugreek leaves
- salt to taste
- vegetable oil for deep frying

Let's go!

1. Prep the ingredients. Boil the potatoes in their skins in salted water for around 20 minutes or until soft all the way through. Coarsely mash. Grate the beetroot and salt. Leave for 15 minutes until it becomes watery. Squeeze out the excess water by pressing the beetroot between your palms. Pound up a clove of garlic, one inch of ginger and one green chilli in a mortar. Thinly slice the onion.

2. Prep the other ingredients too.

3. Oil in a pan. Cumin seeds in. Wait for the splutter and add the onion slices.

4. When the onions are 2/3 of the way to being golden brown, add the mash of ginger/ garlic/ green chilli

5. When the onion is golden brown, add the beetroot.

6. Add the spices (apart from the fenugreek leaves)

7. Potatoes in. Mix well.

8. Squeeze in the lemon juice and finish off with a little salt to taste and the fenugreek leaves.

9. Roll out the pastry quite thin.

10. Fold over to make a sort of triangle

11. Trim it

12. Seal the join by simply pressing the pastry together at the edge

13. Slightly roll the fold back on itself and seal again by pressing the pastry together. This creates a strong bind.

14. Open out and stuff with around 2 tsp of the mix.

15. Fold over the top

16. Trim off the excess pastry and fold together using the same technique as per side join.

17. Repeat. Make some different shapes. Why not?

18. Freeze them or deep fry them now. Get the oil medium hot and give them 5 minutes or so until crispy and golden on the outside.

19. Rest on kitchen paper and enjoy!

The costing:

- Pastry: 1 zl
- The filling: 2 zl
- The oil: 1 zl (assuming I'll be using the same oil a few times)

Total: 4 zl
Number of samosas made: 10
Per samosa: 0.40 zl