Spicy Potato and Camembert Samoosas Recipe

Yields: 30 portions

Ingredients :
25g Butter
15 ml Sunflower Oil
190 g Onion – chopped
15 ml Mustard Seeds
15 ml DBN Masala
15 ml Cumin Seeds
15 ml Fennel Seeds
4 small Garlic Cloves -crushed
565 g Potatoes – Brunoise (Chef’s note: this is the French term of cutting vegetables into minute dice shapes)

*Flour Paste
1 T Flour
3 T Water

Method :
1) Heat a pan and add butter and oil

2) Sauté onion and spices until aromatic

3) Add potatoes and water and cook until potatoes are al dente. (Chef’s note: If you have taken the effort to brunoise or dice the potatoes you don’t want to overcook the potatoes as you do not want mash.)

4) Allow to cool and add fresh coriander

5) Roll samoosas. Divide a spring roll sheet, vertically lengthways, into three equal pieces and cut. Along divisions Take one piece and place the narrow end of the spring roll pastry at the base of your working station. Place about 1 T of filling on the bottom right hand side. Fold up left hand corner to meet the right hand side of the spring roll pastry to cover the filling forming a triangle shape. Take the right hand corner and lift and place along the right hand side of the pastry closing up the filling. Now continue the folding up from one side to the other side keeping in mind a samoosa is triangle. Put a small line of flour paste at the the top of the spring roll pastry and close.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za