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A selection of highly spiced
vegetables in a pastry casing makes these samosas a delicious snack
at any time of the day.
Ingredients
- ground coriander - 1 tsp
- green chilies - 2, chopped
- frozen peas - 75g/3 oz/¾ cup,
thawed
- small onion - 1, chopped
- large potatoes - 3, boiled and
coarsely mashed
- ground cumin - 1 tsp
- coriander leaves - 2 tbsp,
chopped
- canned sweetcorn - 50g/2
oz/¹/ cup, drained
- lemon juice - 1 lemon
- dry mango powder (amchur)
- 1 tsp
- mint leaves - 2 tbsp, chopped
- filo pastry - 14 sheets,
thawed and wrapped in a damp dish towel
- oil
- salt
Method
- Preheat the oven to
200˚C/400˚F/Gas 6. Cut each sheets of the pastry in half and
fold each piece in half to make a strips. Brush with oil.
- Toss all the ingredients in a
mixing bowl and blended well. Adjust the seasoning with lemon
juice and salt.
- Using one strip of the pastry
at a time, put 1 tbsp of the vegetables mixture at one of the
strip and fold the pastry up to form a triangle shape.
- Brush the samosas with oil and
bake in the oven for 10-15 minutes until it turn golden brown.
Makes 28.
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