Root Vegetable Samosas With Mint Raita
20 prep, 15min cook
Serves 4
Ingredients
100g garden peas
3 tbsps groudnut oil
1 small onion, peeled and finely sliced
2 garlic cloves, peeled and crushed
1 carrot, cooked and diced
1 swede, cooked and diced
1 parsnip, cooked and diced
1-2 tbsps medium curry powder
1 tsp cumin seeds
28g fresh coriander, chopped
270g pack Jus-Rol Filo Sheets
4 tbsps natural yoghurt
2 tbsps mint sauce
Method
Preheat the oven to 200°C/400°F/ Gas Mark 6. Cook the peas in boiling water for 1 minute and drain. Heat half the oil in a frying pan and add the onion and garlic. Cook over a medium heat for 5 minutes until softened and starting to brown.
Add the root vegetables and cook for a further 3 minutes until golden and warmed through.
Stir in the curry powder and cumin and cook for a further minute. Add the peas, coriander and seasoning, then set aside to cool.
Brush a sheet of filo with oil then fold in half. Cut in half across the diagonal to make 2 triangles. Place a large spoonful of the filling on one end of a triangle of pastry and fold over to cover the filling, then keep folding until you have a triangular parcel. Pinch the edges together to seal. Repeat to make 12 samosas in total.
Place on a dampened baking sheet and bake for 15 minutes until crisp and golden. Serve with the yoghurt mixed with the mint sauce.
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