These cheaty samosas are a brilliant way to use up leftover curry, padded out with some leftover potatoes and frozen peas.
- ½ cup leftover chicken, vegetable or lamb curry OR ½ cup cooked chicken or lamb, plus 1-2 tsp curry paste
- ½ cup cold, cooked potatoes (new potatoes, jacket potatoes, mash or tinned potatoes), chopped
- ½ cup frozen peas, thawed
- 3 flour tortilla wraps or chapatis (20cm/8in size), cut in half
- 1 medium free-range egg, beaten
- 1 tbsp vegetable oil
Mix the leftover curry (or the cooked meat and curry paste) together with the potatoes and peas in a bowl.
Lay the tortilla wrap on a chopping board with the straight side at the top. Fold the corners down to the middle of the round side, overlapping, to form a cone. Once you know how you will shape the cone, lay the wrap flat again and brush a line of egg wash along half the straight edge. Bring the corners back down again with the eggy edge on top. Keeping the seam in the middle, firmly pinch the seam shut. You can pinch the very bottom point flat to close it completely.
Spoon the filling into samosa, being careful not to over-fill. Test that the round edges can be sealed without the filling bulging out the bottom. Brush the open edge with beaten egg and press the samosa tightly closed, keeping the seam in the middle of the triangle (if the seam is on the edge it is more likely to come apart). Repeat with the other wraps.
Put the samosas, seam-side down, on a baking tray and refrigerate for 15 minutes. (You can skip this step if you are pressed for time.)
Preheat the oven to 180C/160C (fan)/Gas 4.
Use a clean pastry brush or your fingers to cover the samosas very lightly with oil. Put the samosas seam-side down on the tray again.
Bake the samosas for 15 minutes, until crisp and golden-brown. Allow the samosas to cool for a few minutes before serving as the filling will be very hot.
Take care to ensure sure the curry isn't too saucy as this could leak out.