Peel and chop the onion. Peel the outer skin of the carrot. Remove stalk from pepper and discard seeds.
Dice the carrots and pepper.
Peel and grate the root ginger.
Heat the olive oil and sauté the onion
gently with a pinch of salt and the cumin.
Add the carrots and pepper and cook until tender Add the ginger and tomato and allow to cook for approximately 10 minutes.
Add the curry paste and lentils. Stir and
cook for a further five minutes.
Remove from heat and leave to cool
completely.
Brush two sheets of pastry with melted butter and cut into 4-4.5 cm-wide strips. Place a teaspoonful of the filling on the bottom right corner of the strip and fold the pastry towards the left corner to make a small triangle. Fold the pastry into triangles until you reach the end of the strip. Stick
the end together with beaten egg. Finish the
pastry in the same way.
Fry the samoosas in batches in very hot vegetable oil until they are golden. Drain on kitchen paper and serve immediately.
Makes approximately 40 samoosas
