We always find the best time for Vegetable Samosas is when you have some left over filo pastry sheets, and left over curry in the fridge. A thick curry is perfect filling for these little beauties, although I find they are not very healthy. In this case I actaully made the filling very quickly from scratch, let it cool, then assembled.
Samosas are normally a side dish offering however in this instance we chose to have them as the main course as part of stir fry noodles and a quick Mango Salad.
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This version of the recipe was actually made vegan.
For the filling
- 1 Onion
- Garlick, purea’d or finely chopped
- 1 ts curry powder
- Potatoes, carrots, peas
- Some vegetable stock
For the pastry:
- Filo Pastry
- Melted vegetable margarine (or butter)
- Prepare your filling. Fry the onion in about 2 tbs oil, about 5 minutes. Add the garlic and fry for 1 minute. Add your curry powder and fry for around 2 minutes then add a little stock (enough to cover the potatoes), Season with salt and pepper. Add all your potatoes first, they take the longest, then after a few minutes add the carrots. The peas you can add in 2 minutes from the end. Add in fresh coriander at the end and when the sauce has turned into a thick consistency its done. As with all dishes..taste to make sure you like it and check the seasoning.
- Cool the mixture. Its best to cool overnight or in the fridge.
- Prepare the filo pastry. Filo pastry can dry out very quickly, so make sure you cover it at all times with a damp tea towel. Take 2 sheets of filo together, and cut then into strips, about 2.5 inches in width. THe easiest way to fold these sheets is to follow this video on youtube:
- Seal the pastry with melted margerine or butter, then all you need to do is fry until golden.