Most of the ingredients you probably already have in your store cupboard, and the use of shop bought filo pastry makes it any easy recipe to put together. Emma Harrel shares how to make them…
- 300g potatoes – peeled and quartered
- 100g chopped onion
- 1 tbsp coconut or olive oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ a lemon
- ½ tsp sea salt flakes
- 100g frozen peas
- 1 tbsp black sesame seeds
- 50g (vg) butter
- 1 packet of filo pastry sheets
1. Boil the potatoes until they’re soft. Whilst these are cooking you can prepare the rest of the filling. Once the potato is cooked, drain and roughly crush it with the back of a fork.
2. Heat the oil in a large frying pan then add the cumin seeds and mustard seeds. Cook for a minute or two until they’re starting to smell aromatic. Stir through the chopped onion and fry for 2-3 minutes until the onion is soft.
3. Add the ground cumin, coriander, garam masala, and salt, and stir before adding the juice of the lemon, crushed potatoes and peas. Add a splash of water and stir over a low heat until everything is coated in the spices then take off the heat while you fill the samosas.
4. Preheat your oven to 160C and melt the butter in a saucepan.
5. Take out two filo sheets and brush them with the melted butter and lay them on top of each other so you have a double layer. With the sheets laid out horizontally, cut them into four strips.
6. Take one tablespoon of filling and place it near the corner of a strip, fold over the corner so the filling is covered, then keep folding the samosa up the strip to form a triangle shape. Brush melted butter on the end strip to seal the samosa and place on a baking tray. Repeat this until you’ve used up the pastry. This video from YouTube demonstrates the folding technique.
7. Brush each samosa with a little melted butter and sprinkle your sesame seeds over the top, then bake in the oven for 20 minutes, turning over half way through. Keep an eye on them because they can cook fairly quickly.
I served mine with some chopped coriander, a chutney, and some pickle – these are optional because they’re delicious without!