- Vegetable Samosas.jpg (54.85 KiB) Viewed 388 times
Takes: 1 hour
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 1 large potato, cut into 1cm chunks
- 1 large carrot, cut into 1cm chunks
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 tbsp curry powder
- 1 garlic clove, crushed
- 125g frozen peas
- 250g packet filo pastry (12 sheets)
- 2 - 3 tbsp butter, melted
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Cook the potato and carrot in a large saucepan of boiling water for 10 - 12 minutes until just tender. Drain and set aside.
2. Heat the oil in a frying pan. Cook the onion for 3 - 4 minutes, stirring, until softened. Add the curry powder and garlic and cook for 3 minutes, stirring. Add the potato and carrot and peas, and cook for 5 minutes, stirring occasionally, until the vegetables are tender.
3. Unroll the pastry and cover with a damp tea towel. Brush one sheet of pastry with a little melted butter. Fold in one-third of the pastry lengthways towards the middle. Brush again with a little butter and fold in the other side to make a long strip.
4. Place a heaped spoonful of the potato mixture at one end of the pastry strip, leaving a 2cm border. Fold the right corner diagonally to the left, enclosing the filling, forming a triangle. Keep folding until you reach the end of the strip. Brush all over with a little more butter. Place on a baking tray lined with baking paper. Continue with the remaining pastry sheets and filling.
5. Bake the samosas for 30 - 35 minutes or until golden and crispy, turning halfway through cooking. Garnish with fresh flat-leaf parsley sprigs and serve with mango chutney, if liked.
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