Ingredients

• 250g leftover dried curry - use any leftover curry you have in the fridge, you will need the curry to not be wet. If it is, just cook it until the sauce dries up and allow it to cool.

     
To make the samosa pastry:

• 350g plain white flour
• 1tsp ajwain seeds
• 1tsp salt
• 50ml light rapeseed oil
• 150-180ml warm water
• 1litre light rapeseed oil for rolling and for deep frying

Tools

• Titanium Chef Patissier XL

Method

1. In the Kenwood mixing bowl weigh out the flour, spice, warm water, and the salt
2. Using a dough hook attachment, mix the dough for 3-4 minutes until it all comes together
3. Split the dough into 8 even balls and allow to rest covered with a damp tea towel for around 30 minutes
4. Using a rolling pin, cover the surface in oil, and place the dough into the middle of the oiled surface
5. Roll the dough until it is the diameter of a side serving plate
6. Cut the circles into half leaving you with 16 semi-circles
7. Brush one side with some water – and bring the semi-circle into your hand and create a small cone-like pocket – pressing the side of the watered dough into the other side – leaving you with a cone with an excess on the top
8. Fill this pocket with the leftover dried curry and then push this mixture inside to ensure there are no air pockets, now brush some water on the inner piece of pastry hanging over and then bring that inward and press it closed. You will now end up with a triangle of filled pastry – complete all the semi circles until the mixture is all used up
9. Set the deep fat fryer to 180 and gently drop the samosas in being careful not to overcrowd the fryer, cook for around 4 – 5 minutes until golden brown
10. Serve immediately or allow to cool and take with you on a picnic