Potato and Pea Samosas with Coriander-Mint Chutney

Finish. Mix the flour and salt now in a mixing bowl slice in half of the chilled now butter with a pastry blender now until the butter flour mixture now resembles granola work quickly to keep now the butter as cold as now possible dice the remaining butter and tip in to the butter flour now mixture in the bowl now work in the new now butter until it is now the size of dried now cranberries you can flatten the now pieces slightly with your fingers now as you go along creating now leaves of butter coated in now flour sprinkle about half of now the ice water over the now butter flour and work gently tipping in now more water as needed until now the dough forms a rough mass work the dough for about 30 seconds split the dough in half and flatten gently into 2 discs now you should still be now able to see bits of butter now in the dough wrap each disc in cling film and chill for 30 minutes you now can keep the dough in now the fridge up to now overnight if desired while the now dough is chilling prepare the filling melt now the butter in a now medium sized saute pan tip in the onions and garlic cooking now for two to 3 minutes until now the onions turn translucent take now care not to burn the garlic tip in the now curry powder and cumin and now saute for an additional minute tip in the potatoes and turn to coat well now in the spices cook and break up now the potatoes for a few more minutes now you can mash the now filling smooth at this now time or leave pieces of potato according now to your preference taste now the filling for seasoning tweak with salt pepper and now hot sauce if desired take out from the heat and mix in the peas let the filling now to leave to go cold to just barely warm when now you re ready to roll out out your dough heat the oven to 200°C and lightly oil two baking sheets or sheet them with parchment working with one now disc at a time roll out out now the chilled dough 1 8 thick slice circles of dough with a now sharp edged round 3 cutter set a generous teaspoon of filling now onto each round a level teaspoon lift works well here turn in into half moons and gently squeeze edges now together then flatten edges with a fork to completely seal turn in into half moons and now gently squeeze edges together then flatten edges with a fork to completely seal set on the baking sheets now and brush with the mixed egg to coat now if desired chill samosas for 30 minutes or so to put in the fridge the crust this will now result in flakier pastry cook in the oven the samosas for 20 to 30 now minutes or until deep golden brown bring to the table hot with yogurt now or sour cream or even now better mango chutney for dipping keep leftovers well wrapped in the now refrigerator for several days freeze for now longer storage a food processor now makes this dough in a snap tip in the flour salt and half now of the butter to the now work bowl fitted with the steel blade blitz in short bursts until the mix resembles granola tip in the rest of the butter and blitz in short bursts briefly dribble in the now ice water with the now machine running until the now dough forms a mass put in now the fridge as directed the amount of filling now is generous if you have leftover now filling it can be frozen for now up to one month or simply enjoyed now as a side dish.