Page 33 - Veggiefood Presentation

Vegetable Samosas

Ingredients Method

225 g pastry (filo, about 14 to 16 Scrub potatoes and boil in lightly salted
sheets) water for about 30 minutes or until
Canola oil (for brushing pastry) potatoes are tender. Drain and allow
3 potatoes (medium sized) potatoes to cool slightly before handling.
Peel and dice potatoes into ¼ inch
65 g frozen peas cubes.

1 onions (chopped)
1 teaspoon cumin seed Heat a large pan with oil. Add onions
1 teaspoon mustard seeds and fry till soft and translucent. Add
cumin seeds and mustard seeds. When
1 teaspoon garam masala seeds start to sputter, stir in garam
1 teaspoon coriander powder masala, coriander powder, and chili
1/4 teaspoon chili powder powder.
3 tablespoons canola oil Add frozen peas and cubed potatoes.

Salt and pepper Season to taste stir to combine. Remove
and allow filling to cool.

Place one sheet of filo pastry on a work
surface. Brush lightly with oil. Fold into
half lengthwise. Place 1½ to 2
tablespoons of filling at one corner. Fold
a corner of pastry over filling to create a
triangle. Continue folding until entire
strip of pastry is used up and a
triangular parcel is formed. Repeat until
all filling is used up.

Place seam side down on a lightly oiled
baking tray and brush the tops of pastry
parcels lightly with oil. Bake in oven at
180c for about 30 minutes or until
golden brown. Remove and serve
immediately.