Cheese, Pea and Pepper Samosas |
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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Store these covered in the fridge and reheat for 5 minutes at 200°C, Fan 180°C, Gas 6. They can be frozen - freeze them uncooked and cook from frozen for 12 - 15 minutes Ingredients:
1 (200 g) package fresh phyllo pastry (you will need 12 sheets, you can refreeze the 4 leftover sheets) |
2 tablespoons vegetable oil, for brushing |
0.5 (320 g) jar geeta's premium mango chutney |
150 g panir or 150 g feta cheese, diced |
0.5 (20 g) package fresh coriander, finely chopped |
75 g frozen petits pois |
1/2 red onion, peeled and finely chopped |
1 small green chili, deseeded and finely chopped |
1/2 red pepper, deseeded and finely chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon hot chili powder |
Directions:
1. Place all the filling ingredients in a large bowl and mix together.
2. Unwrap the phyllo pastry and cut each sheet into 3 strips lengthways.
3. Each strip should be about 6cm (2 1/2 in) wide.
4. Cover the pastry with a damp tea towel to prevent it from drying out as you work.
5. Brush the strips with a little oil on one side, place 1 heaped teaspoon of the mixture in the corner of each strip,and fold the corner in towards the other edge, covering the filling to form a triangle. Continue to fold down and sideways in a triangular shape until all the pastry is used, trimming away any excess.
6. Repeat with the remaining mixture and phyllo pastry.
7. Preheat the oven to 200°C, fan 180°C, gas 6.
8. Put the samosas on a large baking sheet.
9. Lightly brush each one with a little oil and bake for 12-15 until pale golden and crisp.
10. Serve warm with the mango chutney.
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