Steam Combi Recipe: Filo Samosas

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

1. Chop potatoes and kumara into small cubes and steam for 15 minutes or until soft.
2. Add oil, curry paste and cumin seeds to frypan and cook for a minute or so.
3. Add potato and kumara and press to squash but not mash. The vegetables should have texture and lumps.
4. Add peas and season with salt and pepper to taste.
5. Cool mixture.
6. Preheat oven to 200C Fan Forced heat with medium steam humidity.
7. Lay out 1 sheet of pastry with the wide end facing you and brush with melted butter
8. 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).
9. Divide the pastry into 4 -6 strips depending on the desired size of your finished samosa.
10. 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.
11. Continue folding, retaining the triangle shape until you have reached the end of the strip.
12. Brush each samosa with more butter and sprinkle with poppy or sesame seeds if desired.
13. Place samosas on a baking paper-lined tray.
14. Bake with steam for 12- 15 minutes or until golden brown.
15. Serve with sweet chilli sauce.