Potato Pea Psstries

Ingredients:

225g plain flour
1 tbsp peanut oil
60ml water
2 large potatoes
90g frozen peas, thawed
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground cinnamon
2 tbsp currants
1 tbsp chopped fresh coriander leaves
2 tbsp lemon juice
1 tbsp soy sauce
vegetable oil for deep frying

Method:

Place flour in medium bowl, gradually stir in oil and the water.

Mix to firm dough, knead on floured surface until smooth.

Cover pastry; refrigerate 1 hour.

Boil, steam or microwave potato until tender; drain, cool.

Combine potato, peas, cumin, chili and cinnamon in large bowl.

Stir in currants, coriander, juice and sauce.

Roll out half the pastry on floured surface to form 30cm x 40cm rectangle.

Cut pastry into rounds using 10cm cutter.

Place a heaped tablespoon of potato mixture on half of each round.

Fold rounds in half, pressing edges together with a fork.

Repeat with remaining pastry and potato mixture.

Deep-fry batches of pastries in hot oil until golden brown; drain on absorbent paper.

Serve hot.

Yield: 24 pieces