Vegetable Samosas

Prepare the Pastry:

1. In a bowl, mix flour and salt. Add vegetable oil and egg yolk, and mix until the mixture resembles breadcrumbs. Gradually add warm water to form a smooth dough. Roll into a ball, wrap in cling film, and chill in the fridge for at least half an hour.

Make the Filling:

1. Boil potatoes in salted water for 15-20 minutes until just tender, then drain. Cut into small cubes. Boil carrots in salted water for 10-12 minutes until tender, then drain. Set aside.
2. Heat vegetable oil in a large frying pan over medium heat. Add onion, turmeric, garam masala, mustard seeds, salt, and black pepper. Fry for about 8 minutes until onions are softened and spices are aromatic.
3. Stir in garlic, chilli, curry leaves, potato, and carrot. Cook for a further ten minutes, then add peas and cook for 2-3 minutes until heated through. Season with lemon juice, stir in coriander leaves, and set aside to cool.

Assemble the Samosas:

1. Divide the dough into six pieces and roll each into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. Fold each semicircle into a cone, brushing the edges with reserved egg white to seal. Fill each cone about half-full with the samosa filling. Brush the top edges with egg white and press tightly to seal.

Cook the Samosas:

1. Heat vegetable oil in a deep, heavy-based pan. Fry samosas in small batches for 4-5 minutes until golden-brown and crisp. Remove from oil with a slotted spoon and drain on kitchen paper.

Serve:

1. Enjoy your delicious vegetable samosas hot with your favorite dipping sauce or chutney.