I adapted this recipe from Lisa's Vegetarian Kitchen. These really taste like samosas and there's no fiddling around with pastry either.
Baking potatoes - 3 medium-sized
Olive oil - 2 tbsp
Cumin seeds - 1 tsp
Onion - 1, chopped
Carrot - 1, chopped
Garlic - 1 clove, finely chopped
Green chilli - 1, finely chopped
Ginger - 1 inch piece, grated
Ground cumin - 1 tsp
Ground coriander - 1 tsp
Cayenne pepper - 0.5 tsp
Turmeric - 0.5 tsp
Sea salt - 0.5 tsp
Frozen peas - 80 g, rinsed with warm water for a minute
Lemon juice - 1 tbsp
Butter or margarine for mashing
1) Bake the potatoes in the oven for an hour at 200°C. Remove from the oven and leave for a few minutes until cool enough to handle. Half the potatoes and scoop out the insides, leaving half a centimetre of potato in the skin. Mash the potato in a bowl with a little butter or margarine.
2) Meanwhile, heat half of the olive oil in a frying pan and when hot add the cumin seeds. Cook for a minute and then add the onion and carrot. Cook for a few minutes until the onion has softened.
3) Add the garlic, chilli, ginger, spices and salt to the pan, stir well and cook for a minute. Add a little water and then the mashed potato. Cook for a few minutes and then add the peas to the pan. Cook for a few minutes until the peas are warm and then stir in the lemon juice.
4) Brush the potato skins with the remaining olive oil and then stuff with the samosa filling. Bake at 200°C for 20 - 30 minutes until golden. Serves 2-3.