Vegetable samosas with filo pastry
Vegetable samosas make a tasty accompaniment to many Indian meals or can simply be enjoyed as a snack.
Equipment
- Chopping board
- Sharp knife
- Garlic press (optional)
- Teaspoon
- Pastry board
- Large shallow pan
- Spatula
Ingredients
- 250 g potato
- 1 carrot
- 100 g peas
- 1 onion
- 2 garlic cloves
- 2 teaspoon curry powder
- 0.5 teaspoon garam masala
- Water
- 5 sheets filo pastry
- 15 ml olive oil
Instructions
- Peel and dice the potato, dice the carrot, finely chop the onion, crush or finely chop the garlic and chop the chilli (optional).
- Soften the onion, garlic, potato and carrot in hot oil in a large shallow pan and cook for a few minutes.
- Add the curry powder, garam masala, peas and sufficient water to cover all the ingredients and stir. Simmer for around 20 minutes until the vegetables are cooked. Leave to cool.
- Take a sheet of filo pastry and cut into three equal lengths using scissors. Lay one length out on a pastry board.
- Place a spoonful of the filling in the centre of one end of the filo pastry.
- Fold the pastry over the mixture to create a triangle shape. Fold the parcel over again and again until the length of filo is used up. Fold over any remaining short length of pastry to form a neat parcel.
- Repeat with the remainder of the samosa filling.
- Either deep fry or shallow fry in hot oil for a few minutes. If shallow frying, turn over part way through cooking. Alternatively, brush with oil, place on a baking sheet and bake in the oven, turning part way though the cooking time.
Nutrition
Calories: 52kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 35mgPotassium: 121mgFiber: 1gSugar: 1gVitamin A: 734IUVitamin C: 7mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!