VEGETABLE SAMBOUSIK

INGREDIENTS

FILLING

Carrot cut into small pieces 100 grams

Beans sliced thin50 grams

Onion chopped cut 01 number

Potato boiled and cut into cubes 50 grams

Garlic chopped ½ teaspoon

Curry powder ½ teaspoon

Chili powder ¼ teaspoon

Water 04 teaspoons

Corn or sunflower oil 01 teaspoon

Crystal salt diluted ½ teaspoon

Pepper crushed 1/8 teaspoon

Table salt to taste

Oil for frying

METHOD

Mix all the ingredients except the potato and cook on low heat till the water has evaporated. Now add the potato mix gently add salt to taste and allow cooling. Cut out the pastry into rounds and fill this in the pastry that has been moistened with water right around. Crimp the edges to form the illustrated picture. Fry in hot but not smoking oil to a golden brown colour. Serve hot with homemade tomato ketchup. The pastry could also be baked in a pre-heated oven set at 230 for twenty (20) minutes.

PASTRY

INGREDIENTS

Flour 200 grams

Corn or sunflower oil 02 teaspoons

Water sufficient (add little by little to a required consistency)

Salt ¼ teaspoon

METHOD

Mix all the ingredients in a bowl and knead to pliability. Dust a board with flour, roll out and cut into medium sized rounds.