These bite sized samosas are perfect for sharing (or not!).
Makes 16 small samosas or 8 medium samosas.
Start by chopping the potato into small cubes (1/2 cm or 1/5th of an inch) and then boil until soft. Add the peas and cook for another minute and the drain.
While the potato is cooking make the pastry by combining the flour, oil, water and salt. Knead the dough until smooth and then set aside.
Make the potato mixture by gently frying the mustard seeds in a tablespoon of oil. When the mustard seeds start to pop add the cumin seeds. After 30 seconds add the onion and cook until the onion is soft. Add the potato, peas, tumeric, cashews and salt. Break up the potato a little and then set aside.
Take the pastry and cut into four equal pieces and then (if you are making 16 small samosas) cut each piece in half. Take a piece of pastry and shape into a ball. Roll the ball into a 6 inch / 15 cm disc (larger if you are making 8 samosas). Cut the disc in half, then take one of the halves and make into a cone shape, ensuring that there is about half an inch of overlap. Spoon a little mixture into the cone and press in gently with your fingers. Fold one side of the opening over the mixture and then the other side over the top. Repeat with the remaining dough.
Heat about 2-3 inches of oil over a medium heat. When a piece of dough dropped in the oil bubble rapidly the oil is ready. Fry the samosas until golden brown and drain on absorbant paper.
Serve with your favourite chutney.