*angie*
loves food and cooking
I mentioned this recipe in the threads, and thought I would share it on here for anyone who is interested.
It is a bit of a fiddle, but they are REALLY yummy, and they freeze very well too (before the cooking stage) - so I make the whole batch, freeze and bag them up, cooking them from frozen when 'needed'.
Vegetable Samosas
abridged from SW Curry Feast
Makes 18 (although I made 24 with this amount of filling)
green - 1 syn each
red - 2 syns each
1 tbsp mild curry powder
1 tsp amchoor (dried mango powder) - makes it 'tangy' you could leave this out, but it is better with
400g potatoes, boiled, crushed (ie mashed with no milk etc)
110g peas
4tbsp chopped coriander leaves
1 fresh red chilli, chopped
3 (or 4) large sheets filo (each sheet makes 6)
frylight on non stick frying pan over medium heat. add the curry powder, amchoor, potatoes and peas, stir fry for 4 - 5 mins. add the coriander and chilli, season with salt, set aside to cool.
heat oven to 190/ gas 5
lay out your filo - work quickly! keep unused filo under a tea towel (etc) so they don't dry out
cut filo in half widthways. then cut each half into 3 even strips lengthways, giving a total of 6 pieces per sheet.
lightly spray your first strip with frylight. add a tsp of filling at the bottom of the strip, and fold the pastry diagonally to enclose the filling and make a triangle. fold the filled triangle over and over again until you get to the end of the strip. This is actually easy to do, but impossible to explain!!
repeat with all remaining strips and filling.
freeze at this stage if wanted - lay on a tray to freeze, then bag once frozen. cook from frozen exactly the same as below.
place the parcels in a single layer on a baking sheet lined with parchment (etc). spray the samosa with frylight and bake for 15-20 mins or until golden brown and crisp.
serve warm.
Hope this helps someone recreate the takeaway!
*angie*
It is a bit of a fiddle, but they are REALLY yummy, and they freeze very well too (before the cooking stage) - so I make the whole batch, freeze and bag them up, cooking them from frozen when 'needed'.
Vegetable Samosas
abridged from SW Curry Feast
Makes 18 (although I made 24 with this amount of filling)
green - 1 syn each
red - 2 syns each
1 tbsp mild curry powder
1 tsp amchoor (dried mango powder) - makes it 'tangy' you could leave this out, but it is better with
400g potatoes, boiled, crushed (ie mashed with no milk etc)
110g peas
4tbsp chopped coriander leaves
1 fresh red chilli, chopped
3 (or 4) large sheets filo (each sheet makes 6)
frylight on non stick frying pan over medium heat. add the curry powder, amchoor, potatoes and peas, stir fry for 4 - 5 mins. add the coriander and chilli, season with salt, set aside to cool.
heat oven to 190/ gas 5
lay out your filo - work quickly! keep unused filo under a tea towel (etc) so they don't dry out
cut filo in half widthways. then cut each half into 3 even strips lengthways, giving a total of 6 pieces per sheet.
lightly spray your first strip with frylight. add a tsp of filling at the bottom of the strip, and fold the pastry diagonally to enclose the filling and make a triangle. fold the filled triangle over and over again until you get to the end of the strip. This is actually easy to do, but impossible to explain!!
repeat with all remaining strips and filling.
freeze at this stage if wanted - lay on a tray to freeze, then bag once frozen. cook from frozen exactly the same as below.
place the parcels in a single layer on a baking sheet lined with parchment (etc). spray the samosa with frylight and bake for 15-20 mins or until golden brown and crisp.
serve warm.
Hope this helps someone recreate the takeaway!
*angie*