Curried Vegetable Samosas

• 2 tbsp vegetable oil + extra, to deep-fry
• 1 None onion, finely chopped
• 1 tbsp mild curry powder
• 1 None potato, peeled, finely chopped
• 5 oz frozen peas
• 1 tbsp fresh cilantro, chopped + extra leaves, to serve
• 3 sheets frozen puff pastry, thawed
• None None sweet chili sauce, to serve

1. Heat oil in a frying pan over medium heat. Cook onion for 3 mins, or until soft. Add curry powder and cook for 30 seconds, or until fragrant. Add potato and 1 2/3 cups water. Cover and simmer for 20 mins, or until potato is tender. Add peas and cook for 3 mins, or until heated through. Mash until almost smooth. Fold in chopped cilantro. Season then set aside to cool.
2. Cut 27 - 2 1/2 inch discs from puff pastry. Place 1 tsp pea mixture in center of each pastry disc. Fold pastry over to enclose filling then turn and pinch edges to seal.
3. Heat extra oil in a large heavy-bottomed saucepan over medium heat. Deep-fry samosas, in batches, for 2 mins, or until golden brown. Drain on paper towels. Serve samosas with sweet chili sauce and extra cilantro.

vegetable oil , onion, curry powder, potato, frozen peas, fresh cilantro, pastry, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/24390 (may not work)