Boil the whole potatoes in their skins and the peeled carrots until a fork goes in easily.

NextIn a frying pan, gently fry the finely diced onion and, when it's translucent, add the peas.

In a frying pan, gently fry the finely diced onion and, when it's translucent, add the peas.

NextWhen the potato and carrot are ready, dice them, peeling the potatoes first, and add them to the onion and peas.

When the potato and carrot are ready, dice them, peeling the potatoes first, and add them to the onion and peas.

NextAdd salt and curry powder to taste.

Add salt and curry powder to taste.

NextIn a bowl, mix the flour well with the oil, salt and thyme (when you squeeze it, it should hold the shape of your fingers without crumbling).

In a bowl, mix the flour well with the oil, salt and thyme (when you squeeze it, it should hold the shape of your fingers without crumbling).

NextAdd water little by little, kneading well, until you have a firm dough (it shouldn't be soft).

Add water little by little, kneading well, until you have a firm dough (it shouldn't be soft).

NextLet the dough rest as a ball, coated with a little oil and covered, for 30 min.

After resting, knead it well, roll into a log and cut into 5 pieces.

NextRoll each into a ball and roll it out with a rolling pin into more of an oval than a circle, then cut it in half

Roll each into a ball and roll it out with a rolling pin into more of an oval than a circle, then cut it in half

NextWith each half, join the sides along the cut (straight) edge, taking special care to seal the point well.

With each half, join the sides along the cut (straight) edge, taking special care to seal the point well.

NextFill with the filling you've prepared and close by making a small pleat in the middle and pressing well.

Fill with the filling you've prepared and close by making a small pleat in the middle and pressing well.

NextDeep-fry in plenty of oil.

Deep-fry in plenty of oil.