Ingredients
Olive oil
2 spring onions, trimmed and sliced
1 garlic clove, crushed
1 medium potato, peeled and finely diced
1 carrot, peeled and finely diced
75g frozen peas
1tsp curry powder
1/2 chilli, seeds removed and finely chopped
1 inch piece of fresh ginger, peeled and grated
vegetable stock
filo pastry, cut into 3x12 inch strips
butter, melted
Method
Recipe produced by The Cotswold Chef
Gently cook the spring onion, garlic, potato and carrot in a little olive oil until soft
Add the peas, curry powder, chilli and ginger
Pour in enough vegetable stock to just cover everything then bring to the boil and simmer until the vegetables are cooked and the liquid has reduced to a sauce like consistency then allow to cool
To make the Samosa
Take a strip of filo pastry and place a small amount of filling near one corner of the pastry. Brush the remaining pastry lightly with melted butter
Fold the corner with the filling over to meet the edge of the pastry so you create a triangle. Continue folding the samosa along the pastry keeping the triangle shape then place on a baking tray
Bake in an oven at 200 degrees celcius for 10-15 minutes until golden and crisp and piping hot in the centre.
