Apple Pie Samosas

I like to make these samosas when I’m caught between the feeling of eating an American style gourmet apple pie and Maccy Dees!

INGREDIENTS

For the Filling:

2 large cooking apples, peeled and sliced. 

1 knob of butter

3-4 cloves

1 tsp cinnamon

1 tbs sugar

1 pack ready-rolled shortcrust pastry

1 tbsp plain white flour

METHOD

1. Add the all filling ingredients in a saucepan and cook through until the sugar has melted and the apples have softened. 

2. Cool the mixture before filling the samosas. 

3. Lay the ready-rolled pastry out, parchment side down, and use a rolling pin to gently thin the pastry sheet slightly. Cut the pastry into a dozen 12cm semi circles.

4. Mix the flour with 2-3 tbsp tepid water to form a paste. To create the samosas, place a pastry semicircle in the palm of your hand, with the straight side resting from your thumb and the finger. Dab the little finger of your other hand in the flour paste and use it as a glue to seal the other two sides of the triangle together, applying a little pressure to create a cone. Make sure it is fully sealed so the filling doesn’t leak during frying.

5. Add 1 tbsp of the apple filling into the cone, then apply more flour paste across the open end of the samosa and seal it shut. Slightly fold this sealed end to one side of the samosa so it will sit up on a tray or pan before frying.

6. Heat the oil in a deep fat fryer or deep saucepan to 170°C, or drop a small piece of pastry in the oil and if it sizzles, it’s ready. (If the oil is too hot, it will brown the pastry from the outside, leaving a raw interior pastry.)

7. Fry the samosas in batches for 3-4 mins on each side or until they are a light golden brown.

8. Remove and drain on kitchen paper. Serve with clotted cream.