Not Meat Pies

I had loads of homemade crazy pastry leftover from my last recipe of minced meat pies.  Cousin Jenny back home in NZ came to my aid again.  She suggested samosas.  Some sort of small pie with potatoes, chickpeas and curry.  Well, guess what we cooked yesterday?  Chickpeas.  Tons of them.  I soak them overnight and cook them in the pressure cooker the next day.  Some we eat that day, the rest go in the freezer.  Supermarkets here do not have tins of chickpeas on their shelves.  We buy them raw, by the kilo.

So, I had the pastry and I had the chickpeas.  After a google search I got the gist of samosas and made my own.

We can get curry powder but not most of the other spices that seem to go into them.

I fried some onions, boiled some potatoes, mixed it all together with curry and chickpeas, rolled the pastry out thin and baked them, not fried.

There's one of them in the photo above, what else.

I made them quite small, two-bite size.  I can tell you they are really scrummy as a meze with a glass of wine or even a vodka and lemon, our lemons.

As for the vodka.  That came from Bulgaria via a friend whose daughter is up north studying at a University near the border.  He hops/hopped over for the border to Bulgaria now and again for cheap supplies.  K thought he had been given another bottle of raki.  Fortunately I squinted at the label, in Bulgarian, and realised it was a much more precious liquid.  K's raki supply is essential for his mental health during these troubled times, well now I have something to boost my spirits too.