Vegetable Samosas

1. To make the pastry, mix the flour and salt in a bowl, then add the oil and egg yolk and mix with your fingertips until it resembles breadcrumbs. Gradually stir in enough water to form a smooth dough. Roll the dough into a ball, wrap in cling film and chill in the fridge for at least half an hour.
2. Meanwhile, make the filling by boiling the potatoes in a saucepan of salted water for 15-20 minutes until tender then drain. When cool enough to handle, cut into 5mm cubes and set aside.
3. Boil the carrots in a saucepan of salted water for 5-8 minutes or until tender then drain and set aside.
4. Heat the oil in a large frying pan over a medium heat and cook the cumin seeds for 1-2 minutes. Add the onion, garlic, chilli and ginger then saut for 5-6 minutes. Add the ground cumin, turmeric and garam masala, mix well and cook for 2-3 minutes.
5. Add the cubed potatoes, carrots, peas, coriander and lemon juice, mix well and cook for 1-2 minutes. Set aside to cool.
6. Preheat the oven to 180°C/Gas 4 and grease the oven tray.
7. To make the samosas, cut the pastry dough into 6 even-sized pieces and roll into balls then, using a rolling pin, roll each into a thin circle, about 15cm across. Cut each in half to form two semi-circles.
8. Fold each semi-circle into a cone, sealing the edge with egg white. Fill about half-full with the cooled filling, then brush the top with egg white and crimp with a fork to seal.
9. Place the samosas onto the greased tray, brush with vegetable oil and bake for 20-25 minutes until lightly browned. Remove from the oven and cool on a wire rack.

Tip: The samosas will keep for up to 3 days in an airtight container in the fridge, or can be stored in the freezer. Defrost thoroughly before eating.