Wholemeal Vegetable Samosas

3 carrots, scraped and diced
4 medium potatoes, peeled and diced
Itt teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
about 120 in1/4 fl 07 boiling water
5-6 spinach leaves, finely chopped
Pastry:
350 g/12 oz self-raising wholemeal flour
1/2 teaspoon salt
75 g/3 oz polyunsaturated margarine
about 200 in1/'A pint cold water
a little milk

Put the carrots and potatoes into a saucepan with the salt, spices and boiling water. Cover tightly and simmer for 10 minutes. Shake the pan occasionally to prevent the vegetables sticking. Add the spinach leaves and simmer for a further 5 minutes, adding a little more boiling water if necessary.

Meanwhile make the pastry. Sift the flour and salt into a large mixing bowl, tipping in any bran left in the sieve. Rub in the margarine until the mixture resembles tine crumbs. Stir in enough water to make a soft dough, then shape the dough into a ball and divide into 3 portions.

Put one-third of the dough on to a floured board and roll out into a rectangle about 18 x 23 cm/7 x 9 inches. Spread one-third of the vegetable mixture along the length of the rectangle. Bring the long edges together, moistening each edge with a little milk to make them stick. Dust with a little flour and cut into the rectangle to make 3 squares. Repeat with the remaining dough and vegetable mixture.

Place the samosa, on a greased and floured baking sheet. Cook in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 25 minutes. Serve hot with an accompanying salad.

SERVES 4