Vegetable samosas

To carry out the filling, heat the oil in a frying pan, add the onion and garlic, combine in the spices and fry for 10 minutes unless tender. Add the greens, seasoning and trail successfully unless coated. Add the stock, duvet and simmer for 30 minutes unless cooked. Hurry away to chill.

To carry out the pastry, combine flour and salt into a bowl. Get a successfully in the centre, add the oil and 100ml water to carry out a firm dough. Knead the dough on a floured ground for 5-10 minutes unless tender and roll into a ball. Cover in hang movie and map apart at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll every bit into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.

Brush every edge with moderately water and create a cone form around your fingers, sealing the dampened edge. Agree with with 1 tbsp mixture and press the 2 dampened edges together to seal the high of the cone. Repeat with the last pastry.