Recipe: Filo Samosas served with chutneys and raitas

[Guest guest]

Filo Samosas served with chutneys and raitas

 

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.

 

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).

 

~Lez~

England

 

 

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