3 sheets frozen shortcrust pastry, thawed
Raita and mango chutney, to serve
Fresh mint sprigs, to garnish
2 tblsps vegetable oil
1 small onion, finely chopped
1 tblsp garlic and ginger paste
1 large Desiree potato, peeled, finely chopped
1 medium carrot, finely chopped
1⁄2 cup frozen peas
2 tsps curry powder
1 tsp ground cumin
To make filling, heat oil in a large, non-stick frying pan over a medium heat. Add onion, paste, potato and carrot. Cook, stirring occasionally, for about 15 minutes, or until potato is tender and golden. Add peas, curry powder and cumin. Cook, stirring, for about 2 minutes, or until fragrant. Cool. Refrigerate until cold.
Cut pastry sheets into square quarters. Cut each diagonally into two triangles.
Holding one piece of pastry at a time, fold one corner over to the other corner to form a triangle. Press edge of one side together to form a cone shape. Spoon in 1 tblsp filling and press open side together to enclose filling. Seal both sides with a fork. Repeat with remaining pastry and filling.
Place on two oven trays lined with baking paper. Brush with water.
Cook in a hot (200C) oven for 20 minutes, or until golden.
Serve samosas with raita and chutney. Garnish with mint sprigs