Curried Pea Samosas

Step 1: Heat oil in frying pan over moderate heat and add onion, cauliflower and curry paste and cook, covered, for 2 minutes or until cauliflower is just tender and then add the water and bring to the boil and boil for 2 minutes and then add peas and boil for a further 2 minutes or until liquid evaporates and peas are tender and then cool slightly.

Step 2: Using a shap knife, cut each wraper in half.

Step 3: For each triangle, brush a wrapper with a little of the egg and place 2 tablespoon of the filling at one edge and fold corner of wrapper over filling, diagonally to start a tringle shape and continu to fold wrapper diagonally, enclosing the filling and shaping into a triangle.

Step 4: Repeat for the other 23 somasas.

Step 5: Pour enough of the extra oil into a large heavy based saucepan to reach a depth of 5cm and heat over high heat (oil is ready when a cube of bread crips quickly without absorbing any oil)

Step 6: Deep fry somasas, in 2 batches for 2 minutes or until golden brown.

Step 7: Serve with yoghurt.