Samosa is crispy & a crunchy snack  that easily made with ready made shortcrust pastry. The advantage is you can fry or bake the pastry with out a problem. I oven baked these to use as a snack. Filling always can adjust to your taste. meat, fish or vegetables filling really goes well too.

You can freeze them for using back again too.  This is for one packet of shortcrust pastry.

Boil about 500 g potatoes  peel and mash them. (This step can be done before hand and leave in fridge)

Chop some onions , chillies, and about 1/2 bunch coriander leaves. get ready with a teaspoon full coriander powder, 1 tsp curry powder, 1/4 tsp turmeric powder, and a teaspoon full chilli powder. (Remember all these can be changed to your liking)

Get canned chickpeas or boiled chick peas(I used one can) add enough salt and pepper in to the potatoes.

Add all the other ingredients in to the potatoes and mix well. Get the thawed packet of short crust pastry.

Cut each sheet into four. Get the corners and make a cone. seal well with the finger tips.

Add the filling into the cone. Get the flap and brush with water or eggs .

Seal well and leave on a baking tray if you are going to bake them. If not fry them.

Brush with eggs and bake on 200 c about 30 minutes or until crispy and golden brown.

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Serve with a chutney or tomato sauce.

Posted by:The Culinary Corner

Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called " Mary" who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management. My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel "The Culinary Corner" I am a full time employee. I record all the videos by my self. As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.

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