1/ Place the dry ingredients into a pan and gently add the water mixing all the ingredients together.
2/ Work all the ingredients for approx. 15mins until a smooth dough
3/ Rest for five mins then roll very thinly into small round circles.
4/ Heat the oil then add the dough discs pressing the dough down submerged into the oil until they puff up and become crispy.
5/ When ready remove with a perforated spoon and place onto a little kitchen paper to dry and cool.
1/ For the liquid filling place all the ingredients together and carefully blend. Leave to infuse overnight then pass through a fine sieve before pouring into a jug ready for serving.
2/ carefully brake or cut out a whole in the top of the crispy semolina shells and place a little of the solid potato and pea mix into the centre.
3/ At the very last minute pour the liquid into the shells and pop into the mouth for a flavour explosion!.