Spicy salmon and pea samosas


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400g Salmon fillet, skin removed, cut into large chunks

400g Maris Piper Potatoes (peeled and cut into medium dice)

1 large onion, chopped

2 cloves of garlic, crushed

1 inch ginger, peeled and chopped

100g Frozen peas

30g Oil


1 tsp coriander

1 tsp garam masala

1 tsp cumin

½ tsp turmeric

½ tsp chilli powder or 1 fresh red chilli, chopped

Samosa Pastry

200g strong bread flour

85ml warm water

30ml vegetable oil

1 tsp salt


START by placing the potatoes into a pot of salted water and bring to the boil. Simmer for approximately 20 or until the potatoes are tender.

Make the pastry by combining all the ingredients to a paste. Knead the mix for 5 minutes and let rest in the fridge.

Melt the butter in a pot and add the onion, ginger, garlic and fresh chilli if using. Sweat gently for 5 minutes and add the spices, salmon and 2 tbs of water. Stir gently and place a lid on top to steam the fish for 5 more minutes. Add the cooked potatoes and peas. Season with salt and pepper and spread out on a tray to cool.

Roll the pastry out and cut 4 circles, 5" in diameter (use a plate or bowl to mark the size). Cut the pastry discs into semi circles and roll into a cone shape. Dampen the edges to seal and fill with the salmon and potato mixture and seal the samosas fully.

Deep fry until golden and crispy. Serve with natural yogurt mixed with sweet chilli sauce for a dip.

Food and drink

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