Written by Lisa Marley - Plant-based Chef
Prep time 20 minutes
Cooking time 15-20 minutes
Serves 6 (makes 6 large samosas)
For the dough
- 150g plain flour
- 50g Yellow Split Pea Flour
- 1 tsp ground cumin
- ½ tsp salt
For the filling
- 50g Pea mince, rehydrated
- 1 tsp vegetable oil
- 1 carrot, diced
- 1 onion, diced
- 100g green lentils
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chilli powder
- ½ tsp garlic powder
- ½ tsp salt
To make the filling
Rehydrate the mince with vegetable stock
Add the oil to a medium pan over a medium heat. Add in the carrot and onion and fry for 3 minutes. Add in the Pea mince and spices and continue to cook for 5 minutes.
Take off the heat and transfer to a bowl to cool.
To make the dough
Mix the flours, cumin and salt together in a medium bowl.
Add the water a splash at a time until the mix forms a dough.
Tip out onto a floured work surface and knead for five minutes, or until smooth.
Divide into 4 balls, roughly 15cm diameter.
Gently press down on one of the balls to flatten, then roll into a circle.
Dry fry the disc in a frying pan, over a medium heat, 15 seconds each side, and then cut them in half to create a semi circle.
Brush the edges with water using your fingers, and then fold the semi-circle in half, bringing straight edges together to make into a cone shape.
Fill the cone with the filling.
Apply water again to the inside on the cone and seal all the edges.
Repeat until all the dough and mixture are made into samosas.
Lay out on a lined baking tray and bake in a preheated oven (180 / gas 4 / 160 fan) for 15 minutes or until golden and cooked through.
With fresh coriander and a bowl of chutney.