Potato samosas

• 8 brick pastry sheets
• 4 large potatoes
• 1 tbsp coriander
• 1 tbspcurry
• 2 onions finely chopped
• 2 L oil

Cook the potatoes by steaming or boiling in water. Mash them well and mix with the coriander, curry and onions. Cut the brick pastry sheets into halves. Place the filling on one half of the pastry sheet and fold into a samosa.

You can use water and potato starch to seal the samosa. Pour the oil into the bowl. Set the thermostat to 180°C in Deep Fry mode.

Cook the samosas in the frying basket for 3 to 4 minutes until they are golden brown on both sides. Serve warm.