INGREDIENTS

INSTRUCTIONS

Filling.  Fry the onion in the oil for 5 minutes and add the garlic,
spices,  carrot and potato. Cook for ten minutes, or until the
vegetables are  tender. Add the chick peas and season with the salt and
pepper. Leave  to cool down. Preheat the oven to 200C/400F/GM6.  
Pastry  Sift the flours and salt into a large bowl. Add the margerine
and rub  into the flour with your hands until the mixture is like
bread-  crumbs. Add the cold water and press the mixture together to
form a  dough. Turn out onto a floured board and divide into 2 equal
pieces.  Take out one piece of the dough and knead lightly, pressing it
into a  round shape. Roll it into a circle about 15cm across. Put 1/2
of the  vegetable mixture on top and fold into a pasty type shape and
press  the edges together. Pierce a couple of holes in the top and bake
for  20 minutes or until crisp.  This recipe is also nice with filo
pastry, or the samosa packets you  can buy. If you use filo pastry
remember to brush the outside with  some melted margerine or butter to
prevent sticking.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 76
Total Fat: 8.7g
Cholesterol: 0mg
Sodium: 771.5mg
Potassium: 444.1mg
Carbohydrates: 34.8g
Fiber: 7.1g
Sugar: 2.7g
Protein: 6.6g