Makes 24
From Weigh Watcher’s Nice ‘n’ Spicy Cookbook
Ingredients
2 carrots, peeled and diced
Oil
2 shallots, chopped finely
1 garlic clove, chopped finely
150g spinach (fresh or frozen)
100g potatoes, peeled and diced
1 tbsp balti curry paste
100g frozen peas
Juice of 1/2 lime
8 x 45g filo pastry sheets measuring 11”x17”
Seasoning
Method:
1. Bring a pan of water to the boil and add the carrots. Cook until tender. Drain and set aside. Add a splash of oil to the pan.
2. Meanwhile, spray a non stick baking tray with cooking spray (or line with parchment paper). Fry the shallots and garlic in the pan until golden. Add the carrots, spinach, potatoes, curry paste, peas, lime juice and seasoning. Stir together and cook for about 10 minutes. Preheat the oven to 200 degrees.
3. Lay one sheet of filo on a clean dry work surface and cut lengthways into 3 equal strips. Spray with the cooking spray and place 2 tsps of the veg mixture about 1cm from the one end of the a strip.
Pick up the corner of the pastry strip and fold over the veg mix to create a triangle shaped parcel with 2 open seams. Flip the whole parcel over, wrapping along the length of the filo pastry strip and keeping the triangular shape. Continue until all the pastry is used up and then brush the samosa lightly with some oil. Lay on the prepared baking tray and repeat with the remaining filo strips.
4. Bake for 15 minutes until the pastry is golden and crisp. Leave to cool slightly before eating.
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