Recipe: Samosas

I have had a lot of carrots in my vegetable bags lately. I was never too fond of carrots but I found out that this was mainly because in my youth they got either served with peas and potatoes or in a mashpot and I just didn't like that too much. But now I have tried some creative dishes with carrots, I do like them more. I used them in samosas for example, dough filled with whatever you like basically. There are so many variations on the filling for samosas but here is mine:

Samosas (makes 8)
- 200gr potatoes
- 200gr carrots
- 500 ml herbal broth
- 2 tbsp of wok oil
- 1 clove of garlic
- 1 spring onion
- 2 handfuls of peas
- garam masala
- salt and pepper
- 8 sheets of puff pastry or your own dough

Peel and cube the potatoes. Cook them in the herbal broth. Drain the potatoes but don't rinse them. Defrost your puff pastry. Cut the carrots into large pieces and toss them in a kitchen machine together with the garlic and spring onion. Stir fry this mixture shortly in the oil. Then add the poatatoes, peas, garam masala and a bit of salt and pepper. Fill the puff pastry with about 2 tbsp of the mixture. I always make these little packages so they are filled up nicely. I just spoon the mixture in the middle and get all for corners together in the middle and then press the edges together with my fingers so that they are closed. Place them in a pre-heated oven on 170 degrees for about 20 minutes. I served them with a cucumber-yoghurt dip. The recipe is vegan if you make your own dough or look carefully what sheets of pastry you buy. Serve them with sweet-chili sauce instead of the cucumber-yoghurt dip.

You can also make mini samosas by cutting each puff pastry sheet in four squares and fill them with a teaspoon each before you fold them the same way as the big ones. Great as a healthy party snack! 

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