Ingredients

• 2 (about 250g) sebago (brushed) potatoes, peeled
• 25g butter
• 6 spring onions, ends trimmed, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 150g (1 cup) frozen peas, just thawed
• 1 tablespoon chopped fresh coriander
• 60ml (1/4 cup) fresh lemon juice
• Vegetable oil, to deep-fry
• Mango chutney, to serve

Pastry

• 375g (2 1/2 cups) plain flour
• 1 teaspoon salt
• 160ml (2/3 cup) cold water
• 60ml (1/4 cup) vegetable oil

Method

• Step 1 To make the pastry, place the flour and salt in the bowl of a food processor. Add the water and oil, and process until the dough just starts to come together.
• Step 2 Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
• Step 3 Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender. Refresh under cold water. Drain. Pat dry with paper towel. Coarsely chop.
• Step 4 Melt the butter in a large frying pan over medium-low heat. Add the onion, garlic, ginger, cumin and garam masala and cook, stirring, for 5 minutes or until the onion is soft. Add the potato, peas, coriander and lemon juice and cook, stirring, for 1 minute or until combined. Season with salt and pepper. Set aside for 20 minutes to cool completely.
• Step 5 Divide the dough into 24 equal portions. Roll out 1 portion on a lightly floured surface to a 10cm-diameter disc. Place 1 teaspoon of the potato mixture in the centre of one-half of the disc. Brush the edges with water. Fold in half to enclose the filling. Press the edges to seal. Repeat with the remaining dough and potato mixture.
• Step 6 Add enough oil to a saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 20 seconds). Add 3 samosas and cook for 2-3 minutes or until golden. Transfer to a plate lined with paper towel. Repeat, in 7 more batches, with remaining samosas, reheating the oil between batches. Serve with mango chutney.