Healthier Option Samosas

Saturday night takeaway substitute by baking these delicious pockets of spicyness instead of deep frying.

Ingredients

• 3 tbsp vegetable oil
• ½ tss mustard seeds
• 60g/2½oz chopped onion
• 1 tsp finely chopped ginger
• 60g/2½oz frozen peas
• 1 tbsp ground coriander
• 1 tsp ground cumin
• ¼ tsp red chilli powder
• ½-¾ tspgaram masala
• Salt to taste
• splash water
• 600g/1lb 5oz potatoes, peeled, boiled until soft and crushed into large lumps
• 4 tbsp chopped fresh coriander leaves
• packet ready-made filo pastry
• 5 tbsp melted butter , for brushing

Method

1. Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.

2. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, salt and a splash of water. Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.

   

3. Preheat the oven to 200C/400F/Gas 6.

4. Unroll the pastry and fold to make a long strip. Fold one corner diagonally to form a triangle. Fill the pocket with mixture and seal with the overlapping pastry. Brush with butter.

5. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.

6. Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.

7. To serve, place the samosas onto a large serving plate with a selection of Indian inspired dips and chutneys.

This is one samosa cut into 2 .

Enjoy!!!!!!