It is surprising to many but filo pastry cooks to perfection when steam is added to the oven. The layers become lighter and the result crispier while the contents remain moist . These snacks are a healthier take on the traditionally fried Samosa but you could easily replace the ingredients with any other filling you desire such as feta and spinach, or even create a sweet filling such as apple and cinnamon with sultanas.
METHOD
- Chop potatoes and kumara into small cubes and steam for 15 minutes or until soft.
- Add oil, curry paste and cumin seeds to frypan and cook for a minute or so.
- Add potato and kumara and press to squash but not mash. The vegetables should have texture and lumps.
- Add peas and season with salt and pepper to taste.
- Cool mixture.
- Preheat oven to 200C Fan Forced heat with medium steam humidity.
- Lay out 1 sheet of pastry with the wide end facing you and brush with melted butter
- Place second sheet on top and repeat and then top with third sheet of pastry. (Keep the remaining pastry under damp towel to avoid drying out).
- Divide the pastry into 4 -6 strips depending on the desired size of your finished samosa.
- Place a heaped spoonful of filling at the top of a strip leaving a 1 cm border at the top and fold the pastry and filling over in a diagonal to form a triangle.
- Continue folding, retaining the triangle shape until you have reached the end of the strip.
- Brush each samosa with more butter and sprinkle with poppy or sesame seeds if desired.
- Place samosas on a baking paper-lined tray.
- Bake with steam for 12- 15 minutes or until golden brown.
- Serve with sweet chilli sauce.
Share:
Ingredients
- 9 sheets of filo pastry
- Melted butter
- 2 medium potatoes
- 1 kumara
- 1 T cooking oil
- 1 heaped tablespoon of your favourite curry paste
- 1 tsp cumin seeds
- 1/2 cup frozen peas
- Salt and pepper to taste.
- Poppy or sesame seeds
- Sweet chilli sauce for dipping
