Step 1

Peel and dice the potato into small cubes (about 5mm).  Place into a pan of boiling salted water with the tumeric powder until cooked but still firm.  The potatoes should take on a rich yellow colour during cooking.

Step 2

Crumble the Vegetarian Bury Black Pudding to achieve a crumb.

Step 3

Bash the fennel and cumin seeds in a mortar and blend together with the ground coriander and gram masala.

Step 4

Finely dice the onion and sauté in a frying pan with a little oil, garlic, ginger and the spice mix, cook until the onion has softened but not coloured.  Add the Vegetarian Bury Black Pudding to the onions and continue to cook for a further 3-4 minutes.

Step 5

Boil the peas in salted water until cooked.

Step 6

Next, combine the Vegetarian Bury Black Pudding, potato and peas in a large bowl and allow to cool so that the mixture can be handled.

Step 7

Once the mixture has cooled, take a sheet of pastry and cut into a long strip about 4cm wide.  Place a teaspoon of the filling mixture at one end and fold upwards into a triangle.  You should make 4-5 folds and this should seal the samosa on all edges.  Dab the end of the pastry with a little flour and water mix to help keep it sealed.

Step 8

Bake the samosas for 10-12 minutes (or until golden) or deep fry for 5-6 minutes (or until golden)

Serve hot or cold.