Samosas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the diced potatoes in a pan of boiling salted water for

Step 2

5 minutes, then drain. Cook the peas in boiling salted water and drain.

Step 3

Preheat the oven to 200?C (fan 180?C/gas mark 6) and line a baking tray with some greaseproof paper or baking parchment.

Step 4

Spray a pan with some low-calorie cooking spray and place over a medium heat. Add the onion, garlic and ginger and cook for 3-4 minutes until softened but not browned, then add the spices and cook for another minute. Stir in the cooked potato and mash it slightly with a fork or the back of a spoon before adding the uncooked spinach, lemon juice and peas. Add a pinch of salt and stir.

Step 5

Brush the edges of the halved wraps with the beaten egg. Fold each half into a cone shape and seal the edge, leaving the top open to add the filling.

Step 6

Divide the filling equally between the wraps, being careful not to over-fill them. If you do, you will not be able to seal them properly.

Step 7

Brush the open end of the wraps with some more beaten egg, leave for 30-40 seconds, until it becomes tacky, then press the edges together firmly. You can use a fork to do this, but be careful not to rip the wrap. Arrange the samosas on the tray.

Step 8

Brush each samosa with plenty of beaten egg, make sure the edges are sealed, then place in the oven for 10 minutes, or until they are golden brown.

Step 9

Remove from the oven and serve warm. You can also allow to cool, wrap in baking parchment and freeze for another day.