All the taste, none of the deep fat frying. These baked veggie samosas are pillows of tastiness; mildly spiced and perfectly portable for lunchboxes or lazy picnics.
Heat the oven to 180 degrees.
Tip all the veg into a shallow oven dish, sprinkle with the garlic, curry powder, chilli and a good dose of sea salt then liberally coat with olive oil. Cover with foil (I used a metal tray as a lid instead f wasting foil) and roast for about 20 mins, until the potatoes are done.
Line two baking dishes with baking paper and brush them with a good amount of olive oil.
Cut each sheet of filo in half lengthways so you have long strips. At the bottom corner of a strip (but not right to the edge) place a very heaped dessert spoon of the filling. Carefully but assertively grasp that corner and fold it diagonally across to make a triangle at one end of the pastry strip. Now keep folding that filled bit over and over, retaining the triangle each time. At the end you’ll have a bit left over, eggwash or maple glaze it and stick it to the main bit of the samosa. Gawd this is hard to say in words, next time I will video! Mean time I have stolen the image below, eek!!
Place each samosa on the prepared baking sheet then brush well with eggwash or maple glaze so you get a good golden colour and shine, and crispiness. You can sprinkle a tiny bit of salt over too.
Bake for 15 mins i the centre of the oven – check after ten in case your oven has a lot of poke! They’re ready when they’re beautifully golden.
Potatoes are wrongly slated by nutrition fashionistas. They have plenty going for them, as well as being incredibly delicious!
Their biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that’s a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn’t only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.
Never hurt a samosa. They too have fillings.
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