Samosas

Heat the oil in a frying pan, add all the ingredients and stir well until coated.

Add the stock, cover, and simmer for 30 minutes until cooked.

Mix flour and salt into a bowl. Make a well in the center and add the oil and enough water to make a firm dough.

Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with a tablespoon of the filling and press the two dampened edges together to seal the top of the cone.

Deep fry the samosas in hot oil until crisp and brown. Take out and drain on a paper towel.

Alternatively, bake your samosas at 350°F for 30-35 minutes until browning occurs.