Samoussa

Instructions

1. 1 Make pastry by mixing flour, oil, salt, and enough warm water to form a stiff dough. Rest twenty minutes.
2. 2 Cook diced potatoes with onion, chillies, cumin, turmeric, peas, coriander, salt, and pepper until fragrant.
3. 3 Roll pastry very thin and cut into long strips about eight centimetres wide.
4. 4 Fold each strip into a cone shape, fill with the potato mixture, and seal edges with a flour-water paste.
5. 5 Deep fry in hot oil at 170C until deep golden brown and very crispy, about four minutes per batch.
6. 6 Drain on paper towels and serve hot with tomato chutney or tamarind sauce.