Cauliflower Samosas
Instructions
1. For the pastry: put the flour into a bowl and rub in the oil with your finger tips. Add a pinch of salt and enough water to make a firm dough and knead until smooth. Cover with damp tea towel and set aside.
2. For the filling: heat 2 tablespoons of the oil in pan and add the cauliflower and potatoes. Gently fry for a few minutes until cooked through.
3. Add the ginger, peanuts, raisins, aniseed and sugar to the pan. Season with a little salt. Stir well and let the mixture cook for a few minutes more. Remove from the heat and cool.
4. Divide the dough into golf ball sized balls. Roll each one into a very thin oval shape, then cut into half to form 2 D-shaped portions. Brush a little water around the curved side with your finger, then shape into a cone. Fill cone with cauliflower and potato mixture. Seal edges by pinching ends together, set aside and repeat with the rest.
5. Heat the oil in a deep fat fryer to 180C and fry the samosas in batches until golden, drain on kitchen paper and serve hot.
