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Vegetable samosas
| Preparation : 30 min | Resting : - |
| Cooking : 40 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 6/8
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| 2 | carrots (200g) |
| 1 | courgette (200 g) |
| 1 | onion, quartered |
| ½ | red pepper (75g), deseeded |
| 1 | garlic clove, crushed |
| 3 | tbsp olive oil |
| 1 | tbsp Madras curry powder |
| ½ | tsp chilli powder |
| salt, pepper |
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| 8 | g bunch coriander, washed |
| 10 | sheets filo pastry |
| 200 | ml cooking oil |
| 1 | Cut the vegetables in pieces. Place the onion in the metal bowl with the vegetables and garlic. Run the EXPERT programme, 30 seconds/speed 13. |
| 2 | Add the olive oil, curry, chilli powder, salt and pepper. Restart the EXPERT programme, 25 minutes/speed 1A/95 °C. When the vegetables are cooked, drain in a colander. |
| 3 | Cut the filo pastry sheets in 10 x 25cm strips. Brush the edges with water. Starting at the 10cm end, place a spoonful of vegetable filling and some chopped coriander in one corner of the strip about 3cm away from the edge and fold the other corner diagonally over to form a triangle; continue folding to end of the strip, to seal the filling in the samosa. |
| 4 | Heat the oil in a sauté pan until hot but not smoking. Cook 4 samosas at a time, for 2 minutes on each side, until golden. Or, bake in a (preheated) oven at 200 °C (gas mark 5/6) for 15 minutes. |
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© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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