Home Economics 

VEGETABLE SAMOSAS 

Senior students made an easy vegetable filling and learned how to make a pouch of pastry to add the filling and then seal the pastry to cook the individual samosas in the oven. The spices compliment the combination of vegetables and make it tasty. The students practiced making them and improved on the shape each time. 

Ingredients:

3 sheets frozen shortcrust pastry just thawed.

Mango chutney to serve.

Filling                                                                 

1 small onion finely chopped.

2 teaspoons of garlic and ginger paste

1 large potato peeled finely chopped. 

1 medium carrot finely chopped. 

½ cup frozen peas                                       

2 teaspoons curry powder

1 teaspoon ground cumin

Instructions how to make:           

1. Heat oil in a frypan over medium heat. Add onion, garlic, ginger, potato, and carrot. Cook, stirring occasionally, for about 15 minutes or until potato is tender and golden. Add peas, curry powder and cumin. Cook stirring about 2 minutes or until fragrant. Cool, then refrigerate until cold. 

1. Cut pastry sheets into square quarters, then cut each diagonally into two triangles. Holding one piece of pastry at a time, fold one corner over to the other corner to form a triangle. Press edge of one side together to form a cone shape. Spoon in one tablespoon filling and press open side together to enclose filling. Seal both sides with a fork. Repeat with remaining pastry and filling. 

1. Place on two trays lined with baking paper. Brush with water. Cook in a hot oven, 190C for 20 minutes or until golden. Serve samosas with raita and chutney. 

SCONES WITH JAM AND CREAM     

Upper Junior students learned how to make scones. They used the rub in method to rub the butter into the flour to resemble breadcrumbs. We used alternative ingredients such as dairy free margarine, Lactose free milk and Gluten free Self Raising flour to make scones for students with allergies. Students created their individual healthy plates including food pictures from the five food groups (Vegetables, Fruit, Grains, Protein and Dairy) 

Ingredients

2 cups self-raising flour

30g butter, chopped.

1/2 teaspoon cooking salt

½ cup (125ml) milk

Extra milk for glazing

Method

1. Preheat oven to 200C. Lightly grease a baking tray. Sift flour and salt together. Add butter and rub in lightly using your fingertips until fine and crumbly.
2. Make a well in the centre. Combine the milk and 1/3 cup of water and add all the liquid. Mix with a flat -bladed knife, until the dough comes together in clumps. Use the remaining liquid if necessary. 
3. With floured hands, gently gather the dough together. Lift out onto lightly floured surface and pat into a smooth ball. Do not knead the dough or the scones will be tough.
4. Pat it out to about 2 cm thick. Using a 5 cm cutter, cut into rounds. Gather trimmings together and cut out more rounds. 
5.  Place scones close together on prepared tray. Glaze with extra milk. Bake 10- 12 minutes, or until golden brown. Serve warm with jam and whipped cream. Makes 12