Vegetable Samosas

For my 40th birthday last year my husband treated me to a one day Hot & Spicy workshop at the The Cordon Vert Cookery School. http://www.seedlingshowcase.com/cv08/cv.aspx
I had a fantastic day learning all about and cooking with chillies and spices and got to work in a professional kitchen which was a big thrill!!
This is one of the recipes that we learnt to cook and because you use filo pastry they are not as fattening as the traditional samosas.

Recipe 

Makes 16 small samosas

Ingredients
1 tsp cumin seeds
3tsp coriander seeds
1tsp mustard seeds
1/2 tsp turmeric
1 tsp ground cumin
1/4 tsp cayenne pepper
1 tbsp oil
225g onion, chopped finely
2 cloves garlic, crushed
225g potato, cooked and diced
50g mung beans, soaked and cooked (100g cooked weight) or lentils
50g peas
1 tsp fresh ginger, grated
1/2 lemon, juice only
Seasoning
225g filo pastry
50g butter

• Preheat oven to 200C or gas mark 6.
• Dry roast cumin seeds, coriander seeds and mustard seeds. Grind them together with the turmeric, ground cumin and cayenne pepper.
• Fry the onion until softened but not browned. Add all the spices and fry for 1-2 minutes. Add garlic and fry for 1 more minute.
• Add potato and mung beans and peas and fry for another 1-2 minutes.
• Add ginger and lemon juice and season to taste. Cool.
• Cut the filo pastry into 5 cm strips. Melt butter. Take two of the strips of pastry and brush one of them with melted butter. Always cover the rest of the pastry that is not in use with cling film to prevent it from drying out.Then cover with the other strip.
• Put a small spoonful of filling at one end of the strip and fold up in triangles to make a samosa shape.

 

• Place on a baking tray and brush with melted butter. Repeat until all the filo pastry is used.
• Bake in a preheated oven for about 10-15 minutes until golden.