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Vegetable Samosas with Filo Pastry: A Delightful Twist on a Classic Snack

Samosas are a beloved snack, originating from the Indian subcontinent, and are adored for their crispy exterior and aromatic filling. Traditionally encased in a spiced, wheat-based dough, samosas can take on many forms and flavours. In this article, we explore an exciting variation using filo pastry, which offers a lighter, flakier texture while still delivering the same delicious taste.

The Allure of Filo Pastry

Filo pastry, also known as phyllo or fillo, is a paper-thin dough that originates from the Mediterranean. Its delicate layers are often used in dishes like baklava and spanakopita, and it can create a wonderfully crispy texture when baked. The versatility of filo pastry makes it an excellent alternative for samosas, providing a unique twist while maintaining the essential qualities we love in this classic snack.

Ingredients

For approximately 12 vegetable samosas, you’ll need:

For the Filo Pastry:

• 6 sheets of filo pastry, thawed if frozen
• 100g (around ½ cup) melted butter or oil for brushing
• A pinch of salt

For the Vegetable Filling:

• 2 medium potatoes, peeled and diced
• 1 carrot, finely chopped
• 100g (around 1 cup) peas (fresh or frozen)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt and pepper to taste
• Fresh coriander, chopped (optional but recommended)
• Juice of ½ lemon

Preparation Method

1. Prepare the Filling:

Begin by boiling the diced potatoes until tender but not mushy. Drain and set aside. In a pan, heat a splash of oil over medium heat and sauté the onion, garlic, and ginger until the onion is translucent. Add the cumin seeds and let them sizzle for a few seconds before incorporating the chopped carrot and peas. Cook for approximately 5 minutes until the vegetables soften.

Stir in the boiled potatoes, coriander powder, garam masala, and season with salt and pepper. Remove from heat, add the fresh coriander and lemon juice, and mix well. Allow the mixture to cool.

2. Assemble the Samosas:

Preheat your oven to 200°C (180°C fan)/400°F. On a clean surface, lay one sheet of filo pastry and brush it lightly with melted butter. Place a second sheet on top and repeat the brushing process. Take a sharp knife and cut the layered pastry into 3 equal strips.

At one end of each strip, place a spoonful of the vegetable filling. Fold the corner over to form a triangle and seal it securely, then continue folding the triangle down the length of the pastry strip, creating a triangle shape. Seal the final edge with a little butter to ensure it stays closed.

3. Bake the Samosas:

Place the assembled samosas on a baking tray lined with parchment paper. Brush the tops with more melted butter for that golden finish. Bake in the preheated oven for about 20-25 minutes or until the samosas are crispy and golden brown.

4. Serve:

Once baked, allow the samosas to cool slightly before serving. They are best enjoyed hot, paired with a tangy tamarind chutney or cool mint sauce for dipping. Their flaky texture and spicy filling are sure to be a hit with friends and family, whether as a starter, snack, or part of a larger meal.

Conclusion

Vegetable samosas with filo pastry present an innovative approach to a classic dish, combining the comforting spices of traditional samosas with the delicate crunch of filo. With their vibrant flavours and appealing texture, these samosas can easily become a favourite in any culinary repertoire. Perfect for gatherings or simply enjoyed on a quiet evening at home, they are a delightful testament to the beauty of cross-cultural cuisine. So why not give this recipe a try and treat your taste buds to something special?

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