KEVIN'S KITCHEN Curried vegetable samosas in five easy-to-make steps
You can add any leftover cheese to add extra flavour to the samosas.
INGREDIENTS Serves 4
- 1 onion, chopped
- 1 carrot, grated
- 1 garlic clove, chopped
- 1cm fresh ginger, grated
- 40g spinach
- 200g leftover mashed potato
- 2 tbsp fresh coriander, chopped
- 1 tbsp curry powder
- 8 filo pastry sheets
- 50g butter or ghee, melted
- Salt and pepper
- Preheat the oven to 200C.
- Over a medium heat, warm a tablespoon of butter and add the onion, carrot, garlic and ginger. SautÃ© for 2 minutes. Add the spinach and continue to cook for a further 30 seconds until wilted. Remove from the heat and transfer into a bowl.
- Add the mashed potatoes and add the fresh coriander and curry powder. Combine well.
- Cut the filo sheets into rectangular pieces of 4cm x 30cm. Brush each pastry piece with the melted butter and place half a teaspoon of potato mixture onto the bottom left triangle of each sheet. Fold the triangle onto the opposite symmetrical triangle and continue the length of each prepared sheet to obtain samosas.
- Repeat the process as needed. Brush again with melted butter and place on the baking tray. Bake in the oven for 15-20 minutes until well coloured.
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