Spiced Squash Samosas With Yogurt-harissa Dip
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Cook time is 25minutes
Total time is 25minutes
Serve is for 25 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
25
For the dip
- 150grams Greek-style yogurt
- 1teaspoons harissa paste
- 1tablespoons fresh mint leaves, chopped
For the samosas
- 2tablespoons olive oil
- 100grams cream cheese
- 50grams frozen peas
- 1 egg white
- 2tablespoons fresh mint leaves, chopped
- 5 sheets filo pastry
- 1 small white onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2teaspoons fennel seeds
- 1 pinch chilli powder
- 1/2tablespoons grated fresh root ginger
- 225grams butternut squash, peeled,seeded, and cut into small cubes
- 1teaspoons salt
- 1teaspoons freshly ground black pepper
- 1tablespoons butter, melted (to glaze pastry)
Nutrition per serving
251kJ / 60Cal
251 Kilojoules or 60 Calories
3% of daily energy intake*
Protein
1.2grams
Fat
4.2grams
Carbs
4.6grams
Sugars
1.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These samosas can be made two days ahead or even frozen. Any type of squash works, so experiment with your favourite flavours.
Method
Step 1 of 7
Heat the oil in a large frying pan and sauté the onion and garlic until soft but not coloured. Add the fennel seeds, chilli, ginger, and diced squash and cook gently until squash is cooked through. Season with salt and pepper.
Step 2 of 7
Add the cream cheese, peas, and mint and cook through for a few minutes. Stir until well combined. Taste to check the seasoning and cool.
Step 3 of 7
For the dip, combine all the ingredients and taste; it may need more harissa paste.
Step 4 of 7
To assemble the samosas, preheat oven to 180°C.
Step 5 of 7
Whisk the egg white with 1 tbsp cold water. Place a sheet of filo pastry into a cool surface and lightly brush with egg white. Cut the filo into strips (5 cm).
Step 6 of 7
Place a small teaspoon of the squash mixture at top right corner. Carefully fold the left-hand corner over the right in a perfect triangle, continue to fold down until you reach the bottom of the strip of pastry.
Step 7 of 7
Place on a baking tray lined with greaseproof paper and glaze with the melted butter or beaten egg. Bake until lightly golden and crisp, 10-12 minutes. Serve with yogurt and harissa dip.
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