These scrumptious samosas are a perfect starter, snack or picnic treat! We love them because they can be frozen and are a great way to add to your 5 a day! This filling features wild garlic which can be found in abundance if you (were able to) go down the woods today, giving a delicate garlic addition to the samosas. The filling can be easily adapted to suit what you have in your fridge, your own personal preferences or what is in season (try adding roasted beetroot chunks or chopped runner beans to the filling in the Summer). They can also be simplified by rolling the pastry into cigar shapes, great for children who might struggle a little with the shaping (or those adults who are all fingers and thumbs!).
|Cooking time:||20 minutes|
1 1/2 tbsp vegetable oil
½ tsp mustard seeds
¼ tsp cumin seeds
1 small onion, finely chopped
1cm ginger, grated
40g frozen and defrosted garden peas or petit pois
handful of washed and chopped wild garlic (optional)
1 tsp ground coriander
¼ tsp red chilli powder (optional)
¼ tsp fine sea salt
1 small oven baked maris piper or king edward potato, filling scooped out and lightly crushed
1 small sweet potato, peeled and chopped into small chunks, tossed in oil and roasted in the oven until golden and tender
12 rectangular sheets ready-made filo pastry, approx. 12-15cm in width
2 tbsp melted butter or vegetable oil, for brushing
1/2 tbsp nigella seeds
1.Heat the oil in a small non-stick frying pan and fry the mustard seeds until they begin to pop.
2.Add the onion and cumin seeds and fry over a medium heat until the onions are lightly coloured and softened Add the peas, wild garlic, ginger spices, salt and a splash of water. Fry for 1-2 minutes, then add the cooked white and sweet potatoes and heat for a further 2-3 minutes. Taste and adjust the seasoning.
3.Preheat the oven to 220C/ Fan 200C, adjust the shelf to the top 1/3.
4.Unroll the pastry and cover with cling film and a damp tea towel. Keep any pastry you are not working with covered to prevent it drying out.
5.Brush a sheet of filo with a little butter/ oil, place another sheet on top and again brush with butter/ oil. Leaving a 2cm gap at the edges, place a heaped teaspoonful of the filling at the edge closest to you.
6.Take the bottom right corner and fold diagonally to the left, enclosing the filling and shape to form a triangle. Fold again along the upper crease of the triangle. Keep repeating the folding away from you until you reach the end of the strip of pastry.
7.Place on a lined baking tray, seam-side down. Brush with melted butter/ oil again, sprinkle with the nigella seeds and repeat with the remaining pastry and filling.
8.Bake for around 20 minutes until golden and crisp. Leave to cool a little on a wire rack before tucking into with lime pickle and/ or mango chutney as an accompaniment.