Spicy Vegetable Filo Samosas
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 anytime of the year.
Serves 4Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Vegan
1 pkt filo pastry
25g / 1oz butter or vegan margarine, melted
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 inch piece fresh root ginger, grated
5ml / 1 tsp cumin seeds
5ml / 1 tsp ground coriander
2.5ml / 1/2 tsp tumeric
45ml / 3 tbsp fresh coriander, chopped
Pinch of salt
1/2 lemon, juice only
100g / 4oz potatoes, finely chopped and steamed
200g / 7oz tin processed peas, drained
Preheat oven to 190C/375F/Gas 5
1. Heat the oil in a frying pan and fry the onion and garlic until soft.
2. Add the giner, 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 (3 1/2 Inches) x 30cm (12 Inches) 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 headed tbsps of the mixure 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 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).