Enjoy the flavors of India in these pastry pouches full of healthy and slightly spicy vegetables.
Serves: serves 4
- 2 potatoes, cut into cubes
- 1 cup finely chopped vegetables-use combinations of favorite vegetables, such as carrots, beans, peas, spinach, cauliflower, and parsnips
- 1 tsp mild curry powder or paste
- 2 tbsp cream cheese or cottage cheese
- salt and pepper
- 1 tbsp olive oil
- 2 tbsp butter, melted
- 8 sheets filo pastry
- 4 tbsp poppy seeds or black sesame seeds
- Preheat the oven to 375°F (190°C).
- Boil the potato cubes in lightly salted water for about 10 minutes, or until soft. Drain well.
- In a separate pan, bring enough water to a boil to just cover the chopped vegetables, and cook them until tender but still crisp.
- Drain well and put the vegetables and potatoes into a bowl.
- Add the curry powder or paste, cheese, and salt and pepper. Mix everything really well together.
- Melt the olive oil and butter in a small saucepan.
- Lay out one sheet of filo pastry and brush it with the melted butter and oil.
- Lay another sheet on top and brush again. Then cut the pastry lengthwise into strips about 3 in (7 cm) wide.
- Put a heaped teaspoon of filling at one end of a strip.
- Fold the pastry diagonally so that it makes a triangle. Keep folding over along the length of the strip until your triangle is completed.
- Brush the outside with butter and roll the samosa in poppy or black sesame seeds. Repeat with all your pastry and filling.
- Put the samosas on a baking sheet and bake in the oven for 15-20 minutes, until golden. Serve the samosas while they are still warm. Makes about 16.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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