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Potato Pea Pastries

Pastries can be prepared a day ahead; keep, covered, in refrigerator or freeze for a month. Deep-fry pastries just before serving. Pastries are not suitable to microwave.

1 ½ cups plain flour

1 tablespoon oil

¼ cup water

2 large (300g) potatoes, finely chopped

¾ cup frozen peas, thawed

1 teaspoon ground cumin

½ teaspoon chilli powder

½ teaspoon ground cinnamon

2 tablespoons currants

1 tablespoon chopped fresh coriander

2 tablespoons lemon juice

1 tablespoon light soy sauce oil for deep-frying

Sift flour into medium bowl, stir in oil and water, mix to a soft dough, knead on lightly floured surface until smooth. Cover pastry, refrigerate for 1 hour. Bil, steam or microwave potatoes until tender; drain, cool. Combine potatoes, peas, cumin, chilli and cinnamon in a large bowl. Stir in currants, coriander, juice and sauce.

Roll out half the pastry on lightly floured surface to a 30 cm x 40 cm rectangle. Cut pastry into rounds using tablespoon of mixture on half of each round. Fold rounds in halve, pressing edges together with a fork. Repeat with remaining pastry and potato mixture. Deep-fry batches of pastries in hot oil until golden brown. Remove from oil, drain on absorbent paper. Serve hot.