Folding Samosas With Filo Pastry Recipes

EASY VEGETABLE SAMOSA

Steps:

• Heat the oil in a medium frying pan over a medium heat. Add the onion and fry until soft and golden brown. Stir often.
• Add the garlic and ginger, stir and cook for a minute.
• Add the spices, stir and cook for a minute before adding the diced potatoes, carrot and 2 tbsp water. Reduce the heat to low and cover.
• Cook until soft (10-15 minutes). Add a little more water if needed. Stir often.
• Add the frozen peas and cook for a minute or two. Taste the mixture and season with salt and pepper if needed.
• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
• Line a baking tray with non stick baking paper.
• Unroll the filo pastry. Remove one sheet* and cover the rest with a tea towel so that they don't dry out.
• Divide the sheet in half so you have a square shape. Brush one piece with oil and place the other half on top of it. Brush with oil. Repeat with another sheet.
• Fold the pastry in half so you have a triangle shape. Fold one side into the middle of the triangle and brush with oil so it sticks down. Fold the other side across so that you have a little pouch that you can open - a cone shape. Fill with the potato mixture and fold down the top. Brush the top with oil to stick it down then lightly brush the whole samosa with oil.
• Bake for 15-20 minutes until golden brown.

SAMOSAS WITH PHYLLO PASTRY SHELL

Steps:

• Preheat oven to 350 °F (176 °C) and line a baking sheet with parchment paper.Heat the oil in a frying pan over medium heat. Sauté the onion, garlic and ginger until the onions are soft. Add the Patak's® Mild Curry Spice Paste and cook for 2 min. Stir in the cooked potatoes and frozen peas, and cook for 2 to 3 min. Stir in the coriander. Remove from heat and let cool.Unroll the sheets of phyllo and, using kitchen shears, cut it into three long strips. On each strip, place a heaping spoonful of filling at the narrow end. Fold into triangles, heading up the strip. Place samosas on the prepared baking sheet. Brush the samosas with egg wash (this will make them crisp up in the oven).Bake in preheated oven for 10 to 15 min, until samosas are brown and crispy.Serve with Patak's® Mango Chutney.

POTATO SAMOSA PHYLLO TRIANGLES

Steps:

• Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
• Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
• Preheat oven to 375°F with racks in upper and lower thirds.
• Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.