Preparation time is 30minutes
Cook time is 45minutes
Total time is 1hours 15minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
8
- 300grams white potatoes, peeled, roughly chopped
- 2tablespoons extra virgin olive oil
- 1 large brown onion, thinly sliced
- 2 cloves garlic, crushed
- 1/2teaspoons garam masala
- 1teaspoons ground coriander
- 1teaspoons ground cumin
- 4 cm piece ginger, peeled, finely grated
- 1 cup frozen peas
- 8 sheets filo pastry
- 5milliliter olive oil cooking spray
- 1teaspoons cumin seeds
- 2tablespoons coriander leaves (to serve)
- 1600grams Greek-style yoghurt (to serve)
Nutrition per serving
1560kJ / 372Cal
1560 Kilojoules or 372 Calories
18% of daily energy intake*
Protein
16.1grams
Fat
20.1grams
Carbs
30.5grams
Sugars
11.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover how to transform the perfect trifecta of vegies, spices and crispy, flaky pastry into delicious vegetarian samosas, perfect as a snack or side at dinner.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 4
Place potato in a saucepan, cover with cold water and bring to the boil over medium-high heat. Boil for 12 minutes or until tender. Drain, then return to pan and lightly mash.
Step 3 of 4
Meanwhile, heat oil in a large frying pan over medium heat. Cook onion, garlic, masala, ground coriander, ground cumin and ginger, stirring, for 5 minutes or until onion has softened. Stir in peas, then remove from pan heat.
Step 4 of 4
Place onion mixture and potato in a bowl, stirring until well combined. Place 1 pastry sheet on a flat surface and spray with oil. Fold into thirds lengthways. Place 1/4 cup mixture at the corner of one short end. Fold over filling and pastry to form a triangle. Repeat with remaining pastry and filling to make a total of 8 triangles. Place on tray, spray with oil, sprinkle with cumin seeds and bake for 30 minutes or until golden. Serve with coriander leaves and yoghurt.
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