Vegetable Samosa – Baked
Serves:
6
Description:
Simple snack full of lightly spiced fresh vegetables, goes great with a yoghurt and cucumber dip.
Ingredients:
- 500g puff pastry
- 1 tbsp vegetable oil
- 1 brown onion
- 2 clove garlic
- 10g fresh ginger
- 1 tbsp curry paste or powder
- 2 large washed potatoes
- 1 medium carrot
- 3/4 cup peas (shelled)
- 2 sprig coriander
- salt to taste
- pepper to taste
Raita
- 1 cup yoghurt
- 2 tsp ground cumin
- salt to taste
- 1/2 continental cucumber
Method:
- Peel and finely chop ginger and garlic
- Peel and cut onion , potato, and carrots into 1 cm dice
- Pick and wash coriander
- Pour oil into heavy based saucepan, heat and sauté without color, garlic, onion, carrot , potato and curry powder for a few minutes
- Allow vegetable mixture to cool, add peas and coriander
- Check seasoning
- Cut puff pastry into squares, the size will depend on how large your samosa need to be
- Remove egg for shell and place in mixing bowl, and milk and mix thoroughly
- Pre-heat oven to 180c.
- Place sufficient vegetable mixture into the centre of the pastry circle
- Brush the edges with egg mixture
- Fold the pastie into shape and crimp the edges
- Place a few fork holes in pastry to allow steam to escape during cooking
- Place on baking tray and cook in hot oven until golden brown
- Serve with a yoghurt raita
Recipe by: Peter Wright
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