My samosas are a cheats version really. They are dead easy to make and can be whipped out the freezer and popped in the oven to provide an extra flavour to the post Christmas Day buffet table type meals I tend to serve up. I started by peeling and boiling some potatoes and lightly mashing them. While they were cooking I got some ginger, garlic, chili and onion.
I chopped, grated, crushed or minced - as required. Then I gently cooked these together in a little oil in a frying pan. When they were softened I added some spices.
|Cumin, coriander, turmeric and mustard seeds.|
When the spices were aromatic I turned the heat off the pan and added the crushed potatoes and some peas. I gave it a good mix, added a pinch of salt to taste and that was the filling completed. The next step involved filo pastry. Nothing to be afraid of. To prove it I utilised one of
Take one sheet of filo - making sure to cover the rest so that they don't dry out - and brush evenly with melted butter. Plop spoonfuls of the potato mixture along the bottom edge evenly apart. I got four on each sheet. Using the point of a sharp knife cut a line in the pastry down the pastry between each spoonful of potato mixture. Fold the bottom corner of the pastry over the first pile of potato gently squashing the filling down flat. (I am sorry I didn't take photos of this process - I blame Emily and the distraction she provided (joking) - but really, as long as the filling is enclosed it doesn't matter how you fold it) and work your way up the strip folding the triangle over again and again on itself until you are at the far end of pastry. They will look like this when you are done -
|Emily doesn't believe that the ones that aren't perfect triangles will taste as good.|
I am going to prove her wrong after Christmas.
Now, layer them between sheets of grease proof paper, seal them in a freezer bag or container and pop them into the freezer. Instant food for family and/or friends in the post holiday easy peasy quiet time. Just cook them at a medium temperature until golden brown. A little mango chutney goes really well with them.
I'll tell you how I do my mincemeat tarts tomorrow. For those of you who hate making pastry - it is the perfect recipe for you.