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Vegetable samosas

Vegetable samosas
 

Preparation : 30 min Resting : -
Cooking : 40 min Equipment :
Difficulty :
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Serves 6/8 :
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
8 g bunch coriander, washed
10 sheets filo pastry
200 ml cooking oil
1Cut the vegetables in pieces. Place the onion in the metal bowl with the vegetables
and garlic. Run the EXPERT programme, 30 seconds/speed 13.
2Add 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.
3Cut 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.
4Heat 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.
5
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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