Starters Recipes - Vegetable Samosas Recipe

Ingredients

• 100g/4oz carrots (finely diced)

• 100g/4oz potatoes (finely diced)

• 50g/2oz green beans (finely sliced)

• 2 tablespoons vegetable oil

• 2 shallots (finely chopped)

• 2 garlic cloves (crushed)

• 2 tablespoons hot curry paste

• 2 tablespoons mango chutney

• 50g/2oz frozen peas (defrosted)

• 2 tablespoons chopped fresh coriander

• 1/4 teaspoon salt

• 250g/9oz filo pastry

• Vegetable oil for deep-frying

Serves 5

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Method:

1. Cook the carrots and potatoes in separate pans of boiling, salted water until they are tender. Add the sliced beans to the pan of carrots after 4 to 5 minutes. Drain the cooked vegetables and set them aside.

2. Heat the oil in a heavy-based frying pan, add the shallots and garlic and then fry, stirring frequently, for 5 minutes or until softened. Stir in the curry paste and mango chutney and cook for 1 minute.

3. Stir in the cooked vegetables together with the peas, coriander and salt and cook for a further 2 minutes. Leave the filling to cool before making the samosas.

4. Cut the filo pastry into 20 strips, each measuring 10 x 30cm (4 x 12in).

5. Divide the filling into 10 portions. Place 2 strips of filo pastry on top of each other and place a portion of filling at one end.

6. Carefully fold a comer of the pastry over to the opposite edge to form a triangle enclosing the filling. Seal the edges with a little water. Repeat with the remaining pastry and filling to form 10 samosas.

7. Heat the oil in a saucepan. Fry the samosas in 3 batches until they are crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Serve hot or cold.