Celtic Samosas - serves 4

Preparation - 40 minutes and 30 minutes resting, cooking time - 10 minutes

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
Large pinch ground turmeric
3 tbsp unsalted butter, chilled and diced
For the filling:
2 tbsp vegetable oil
1 small onion, chopped
2 garlic cloves, chopped
1 red chili, seeded, chopped
3 medium potatoes, cubed and boiled
3/4 cup frozen peas, thawed
1 tsp ground cumin
Salt
2 tbsp chopped cilantro
Vegetable oil

Sift the flour, baking powder, salt, and turmeric into a bowl. Using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in about 1/2 cup of water to make a soft dough. Knead well for a few minutes, then roll into 8 balls.
Cover with a damp cloth and set aside for 30 minutes.
Heat the oil in a large frying pan and cook the onion, garlic, and chili for 4 minutes until softened and golden. Add the potatoes, using a fork to break them up. Add the peas, cumin, and salt to taste; remove from the heat and stir in the cilantro.
Heat about 2 inches of oil in a wok or deep frying pan. Meanwhile, roll out each piece of dough into a 4 inch round. Spoon an eighth of the potato mixture into the center of each round. Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, then gently flatten out each samosa.
Fry the samosas in batches for about 2 minutes, turning until crisp and golden brown. Drain on paper towels and eat warm.