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Vegetable Samosas

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VEGETABLE SAMOSAS

These vegetables samosas use shop-bought empanadilla pastry that you can buy in Spain. They are filled with potatoes, peas and onion and flavoured with Indian spices.

Vegetable Samosas

The samosas are a bit fiddly to make but once you’ve got the hang of them, you can prepare them quite quickly.

INGREDIENTS

  • 1 packet of Buitoni (16 obleas de masa para empanadillas)
  • 1 onion, finely chopped
  • 1 tsp ground cumin
  • 500 g potatoes, diced
  • 50 g frozen peas
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 1 tsp ground fenugreek
  • ½ tsp chilli powder
  • 1 tsp garam masala

METHOD

  1. Bring the diced potato to the boil and simmer for 10 minutes. Drain.
  2. Heat some olive oil in a frying pan and fry the chopped onion until soft.
  3. Sprinkle over the spices and fry for 30 seconds or so.
  4. Add the frozen peas and stir well, heating through for another couple of minutes.
  5. Spoon in the cooked potato and salt and mix well, breaking down the potatoes with the back of the wooden spoon.
  6. It might be necessary to add a couple of tablespoons of water so that the mixture is not too dry.
  7. Open up the packet of empanadillas and arrange them on a tray. It’s a good idea not to remove them from the waxed paper. You can remove them from the paper just before cooking.
  8. Put a small spoon of potato mix onto each half of the empanadillas.
  9. Fold the empanadilla in half, rolling it between your fingers to spread out the filling. Imagine you are rolling a cigarette so use your fingers to press the filling towards to middle of the empanadillas and leave a space around the edge.
  10. Use the paper to foll each one in half.
  11. Gently peel back the waxed paper and use the tips of your three middle fingers to press the edges together.
  12. Use the prongs of a fork to gently press down and seal the edges .
  13. Brush each samosa with olive oil.
  14. Cook the samosas in the air fryer on 200ºC for 8 minutes, turning over half way through.

Samosas

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 vegetable samosas Although these were good, they involved a lot of faffing around and I think the next time I would make them with the ready prepared Spanish “empanadilla” cases that you can buy. That way the pastry is thinner and not so flimsy. This is a Jamie Oliver recipe and what I liked about it was that they were baked in the oven and could be cooked in the bread oven  at the same time as the onion bhajis.

INGREDIENTS:
1 cup frozen peas
250g cauliflower, cut into small pieces
400g potatoes, cut into 1cm cubes
1 medium onion, finely chopped
3 cloves garlic, crushed
1/4 teaspoon chill powder
1/2 teaspoon fennel seeds, ground
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon garam masala
juice from 1/2 lemon
fresh coriander, chopped

empanadilla cases

METHOD:
Boil some salted water in a saucepan. Add the potatoes and cook for 10 minutes before adding the cauliflower for another 5 minutes, and then the peas for a final minute.

Then heat some groundnut oil in a frying pan and gently fry the onion and cumin. Add the garlic and all the spices and heat through for a couple of minutes.

Stir the cooked vegetables into the onion and spice mixture and mix well.

Use two of the empanadilla cases and put a spoonful of the mixture on each one and then cover with another and seal the edges with a fork. Transfer onto a baking tray and brush with oil. Cook in the oven for 30-40 minutes until golden.