Serves
4
vegan
Use left over
potatoes and other vegetables to vary the filling in these mildly spicy
samosas. Samosas can be eaten as a snack food too and are good for
a buffet dish at any time of the year.
Ingredients
For the
filling:
15ml/1tbsp
groundnut oil
1 onion, peeled and finely chopped
2 cloves garlic, crushed
1 green chilli, finely chopped
2.5cm/1"piece fresh root ginger, grated
5ml/1tsp cumin seeds
5ml/1tsp ground coriander
2.5ml/½ tsp turmeric
45ml/3tbsp fresh coriander, chopped
pinch of salt
½ lemon, juice only
100g/4oz potatoes, finely chopped and steamed
200g/7oz tin processed peas, drained
1 pkt filo pastry
25g/1oz butter or vegan margarine, melted
Preheat the
oven to 190C/375F/Gas 5
Method
1. Heat the oil
in a frying pan and fry the onion and garlic until soft.
2. Add the ginger, spices, fresh coriander, salt and lemon juice. Stir well to
mix.
3. Add the cooked potatoes and peas. Mix well and leave to cool.
4. Cut the filo sheets into 9cm (3½") x 30cm(12") strips. Use
two strips at a time, keeping the rest covered with a clean damp cloth.
5. Brush one strip lightly with butter/vegan margarine and place the second strip
on top. Brush with fat again. Place 2 heaped tbsps of the mixture on the bottom
of the strip. Fold the end of the pastry over the filling making a triangular
shape and continue folding up the strip to the top, alternating diagonal and
straight folds to maintain the triangular shape.
6. Repeat with the rest of the pastry and mixture until all is used up. Brush
the samosas with melted butter or vegan margarine. Place on an oiled baking sheet
and bake in the preheated oven for about 20 minutes until crisp and golden.
7. Serve with mango chutney, lime pickle and cucumber raita (yoghurt mixed with
chopped cucumber and fresh mint).
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