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Vegetable Samosas

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.

Vegetable Samosa Recipe

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This version of the recipe was actually made vegan.

Ingredients

For the filling

  • 1 Onion
  • Garlick, purea’d or finely chopped
  • 1 ts curry powder
  • Potatoes, carrots, peas
  • Coriander
  • Some vegetable stock

For the pastry:

  • Filo Pastry
  • Melted vegetable margarine (or butter)

Method

    1. 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.
    2. Cool the mixture. Its best to cool overnight or in the fridge.
    3. 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:

 

  1. Seal the pastry with melted margerine or butter, then all you need to do is fry until golden.

Enjoy.

 

 

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1 Comment

  1. I absolutely love samosas but have been too intimidated to make them at home. Using filo dough seems a lot easier and simpler though so will have to try these!

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