Which pastry for samosa

Quick Stats Moderate. Makes 7 Servings. Add to Basket and Add to Shopping List features are not available with your current cookie settings. Buy ingredients online Send this recipe to your trolley. Create a Shopping List Print, email, or view list on your mobile.

Ingredients 1 x g Jus-Rol Filo Pastry sheets g butter, melted 2 medium potatoes, peeled g peeled weight 1 small sweet potato, peeled g peeled weight 1 tbsp olive oil 1 small onion, finely diced 1 fat clove garlic, crushed tsp curry powder strength of your choice 50g frozen peas defrosted Small bunch fresh coriander optional Yoghurt and fresh mint to serve optional.

Add to Basket. X How to Work with Filo Pastry. Thaw filo pastry in its wrapping and remove from the packaging when ready to use. Remove from the oil and drain on paper towels. Repeat with remaining Samosas. Serve hot with Tamarind Sauce or a Mint Raita see separate recipe card below this one. Recipe Notes: 1. An Indian spice with a fragrant, fruity but bitter taste, substitute thyme leaves. Keywords: potato samosa, Samosa recipe, vegetable samosa.

Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at RecipeTinEats. Prep: 5 mins. Cook: 5 mins. Servings This is a quick dipping sauce that goes really well with Samosas. It's slightly tart so it cuts through the richness of the Samosas. Instructions Heat the oil in a small saucepan over medium heat.

Add the ginger, chilli, cumin, asafoetida and garam masala, stir and cook gently for 1 minute to release the flavours and toast the spices.

Add the water, tamarind paste and brown sugar and stir until the sugar has completely dissolved. Taste and adjust the tamarind to suit. Cool the sauce before using. The sauce will thicken as it cools. Serve with hot Samosas. Keywords: Tamarind sauce. Previous Post. Next Post. Read More. Free Recipe eBooks. Related Posts Vindaloo.

Pakora Indian Vegetable Fritters. Leave a Comment Cancel reply Your email address will not be published. Rate this recipe! Cooked this? Made samosas for first time. Family loved them. Like the substitute spice suggestions. Wow, this recipe is just beautiful , delicious and yummy. I want to make extra for later use.

Do i freeze them unfried? By the way, this recipe is awesome. All your recipes are! These tasted exactly like the Indian restaurants make! They where soooo good! Thanks so much!!! Older Comments. As Featured On. Turn up the heat to medium-high and salt the paneer well, then add to the pan along with the peas. Cook for a couple of minutes, then stir in the ginger chilli paste and half a teaspoon of the masala and cook for another couple of minutes, stirring. Stir in the potato and lemon juice and season to taste.

Divide the pastry into 12 balls of about 18g each for small samosas, or 6 balls of about 35g for slightly larger ones, and put all but one under a damp cloth. Roll the ball out on a lightly greased surface to a circle about 18cm 10cm for small in diameter and cut in half. Pick up one half, wet the round edge with water and form into a cone shape, overlapping the wet edge and pressing together to seal. Stir the coriander into the mixture, then fill the cones. Wet the top edge, pinch to close and fold over any remaining flap of pastry.

Repeat with the remaining pastry, making sure each samosa is well sealed. Scoop on to paper towels and serve immediately. Samosas: are these the most moreish of Indian snacks — and if not, what else would you recommend with party season fast approaching?

Add all the remaining ingredients except the fresh coriander and stir until well combined, lightly crushing the potatoes so there are some lumps and some mashed. Add the fresh coriander, then taste and adjust seasoning if necessary.

Set aside to cool completely. To assemble the samosas , place one sheet of filo pastry on a dry work surface with one long side facing you keep the remaining pastry covered while you work to prevent it drying out. Brush liberally with melted butter, then place another sheet of pastry on top and brush with butter again.

Using a large sharp knife, cut vertically into 5 even strips or you can make them smaller or larger if you wish. Place a heaped tablespoonful of filling at the bottom of each strip, fold over a few times so that you form a triangular pocket, then place seam-side down on a baking paper-lined baking tray. Brush all over with melted butter, then repeat with the remaining pastry and filling.

Bake for 15 minutes or until golden and crisp. Serve hot with chutneys. Visit the program page for recipes and more.