Baked Samosa
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Baked Samosa
Recipe By Sarah Todd
Ingredients
ghee
8 sheets filo pastry sheets
melted butter for brushing
1 medium potato, peeled and diced
1 small sweet potato, peeled and diced
1 tbsp vegetable oil
1 onion, finely diced
1 clove garlic, minced
3 tsp garam masala
50g frozen peas, defrosted
1 tbsp butter
small bunch fresh coriander
Method
Preheat oven to 190°C. In a pot of boiling water add potatoes and boil for 5 minutes then add sweet potato as it takes a little less time. Cook until soft (approximately 15 minutes) drain in a colander and allow to steam.
Meanwhile heat the ghee in a pan and sauté the garlic and onion, stir in garam masala and season and cook for a further 3 minutes, remove from heat. Once the potatoes are cooked, roughly mash and add to onion mixture, mix well and then stir in peas, coriander and melted butter. Allow to cool.
Cut the filo sheets in half lengthwise. Stack the strips and lightly brush one strip with melted butter, top with a second strip and brush again. Place a spoonful (approx. an eighth of the total) of the filling towards the end of the pastry strip closest to you, slightly left of the strip and 1cm up from the bottom. Now fold the bottom right hand corner up to cover filling, fold over wrapped filling to give a triangular shaped parcel.
Continue folding up the pastry strip ensuring points are tucked in to prevent filling escaping. Brush completed parcel with melted butter and place on baking tray. Continue with all remaining filling and pastry.
Bake samosas for 15 – 20 minutes until golden brown, serve hot, with a tamarind chutney.
