Potato and Pea Samosas

• In a large pan over medium heat, melt the 60g of Ladismith Salted Butter. Add the cumin seeds and let them sizzle for a few seconds. Add the onions and sauté until soft and translucent.
• Stir in the ginger, garlic, and chillies (if using), followed by the ground coriander, garam masala, and turmeric. Fry for another minute.
• Add the boiled potato cubes and frozen peas to the pan. Use a potato masher or fork to lightly crush the potatoes as you mix them into the spices, ensuring everything is well coated in the seasoned butter. Stir in the fresh coriander and lemon juice. Remove from the heat and let the filling cool completely.
• Take a strip of thawed pastry and fold it into a triangle pocket. Fill the pocket with a generous spoonful of the potato mixture. Fold the remaining pastry over to close the triangle and seal the edges tightly using a small amount of flour and water paste.
• Preheat your air fryer to 180°C or your oven to 200°C.
• Generously brush each samosa on both sides with the melted Ladismith Salted Butter.
• Place the samosas in the air fryer basket or on a lined baking tray in a single layer.
• Cook in the air fryer for 8 to 10 minutes, turning halfway through, until golden brown and crispy. If using an oven, bake for 15 to 20 minutes until the pastry is puffed and golden.
• Serve warm with your favourite chutney or dipping sauce.

Enjoy!