Vegan samosas
Check out our vegan Bombay-style samosas. We cook the veg in water rather than frying them to make a lighter version of the classic samosa, ideal for healthy dinner party snacks
- 1 small onionfinely chopped
- 2 cloves garliccrushed
- a small chunk gingergrated
- cooking oil spray
- 3 tsp curry powdermixed with 1 tsp mustard seeds
- 250g potatoespeeled and diced small
- 75g fine green beanscut into ¾ cm lengths
- 50g frozen peas
- 4 sheets filo pastryeach roughly 37 x 32cm
Nutrition: per serving
- kcal68
- fat12g
- saturates0.1g
- carbs12.8g
- fibre1.3g
- protein2.3g
- salt0.12g
Method
step 1
Fry the onion, garlic and ginger in a spray of oil for 3minutes then stir in the curry powder and mustard seeds. add the potatoes and beans with 400ml water. Cook for 20 minutes until veg is soft and liquid evaporated. add the peas for the last 5 minutes. heat the oven to 200C/fan 180C/gas 6.
step 2
Spray a sheet of filo pastry with oil then cut into three strips. Put 2 tbsp of mix at the top of a strip and fold over itself into a triangle. Continue folding down the length of the pastry to make a samosa shape. Put on a non-stick baking tray. Repeat with rest of pastry and filling. Bake for 18-20 minutes until golden brown.
