Vegetable Samosas Recipe Veg
Makes approx. 12
Vegetables Curry Ind
Hors d'oeuvre Starter
Appetizer Buffet Party
India Asia Asian
1 large Potato, peeled, diced and cooked
25g/1oz Frozen Peas, defrosted
25g/1oz Frozen Sweetcorn Kernels,
1/2 Carrot, grated
1/2 teasp Ground Coriander
1/2 teasp Ground Cumin
1/2 teasp Garam Masala
6 sheets Frozen Filo Pastry, defrosted
Oil for deep frying
1. Place the potato, peas, sweetcorn,
carrot, coriander, cumin and garam
a bowl and mix until well blended.
2. Cut each filo sheet into half
lengthways. Take one strip of pastry and place on
the work surface in front of you
lengthways. Fold over the bottom right hand
corner diagonally so the bottom short
edge is parallel to the left hand long edge.
Do not press too firmly as the crease is
only to give you a guide as to where to
place the filling. Pull the folded
"triangle" part of the pastry back flat.
3. Place 2-3 teaspoonfuls of the filling
to the left (top) of the crease guide, but not
too near to the edges, then fold the
triangle part over the filling.
4. Now fold the triangle with the filling
away from you, thus enclosing the top
part of the triangle, then fold again
towards the right, keeping the triangle shape.
Continue folding the triangle in this way
until you come to the end of the strip of
pastry. You should end up with a perfect
triangle which totally encloses the
the above process with the remaining pastry sheets. This sounds very
fiddly, but by the time you've done 2,
you'll wonder what all the fuss was about!
6. Preheat the deep fat fryer to 180C,
7. Fry the Samosas a few at a time, until
golden brown. Drain on kitchen paper and keep warm whilst you fry the remaining
samosas. Serve hot.