Friday, 29 June 2012

Improperly Indian Pieday

We made samosas.
Sort of.

These are somewhat healthier than proper samosas because they are made with filo pastry and baked, rather than using proper samosa pastry and a deep fat fryer.
I don't know what it was, but something told me that the combination of Eleanor and a deep fat fryer might not be an entirely good thing.


A packet of filo pastry
Two potatoes
Two carrots
An onion
Some peas
A chilli
A few cloves of garlic
Garam masala
Black mustard seeds (except we didn't have any)
Quite a few curry leaves
A little lime juice
Some vegetable oil
A big lump of butter, melted

Peel and boil the potatoes and carrots.
Cut them into small pieces.

Also chop up the onion, chilli and garlic.

Put the onion and spices (except the curry leaves) in the pan and simmer them until the onion is soft, fragrant and looks "like gold but all sizzly".

Add the chilli, garlic, curry leaves (crumbled), potatoes and carrots.

Simmer for ten minutes.

Tip in the peas then squeeze in the lime juice.

Let it simmer for another minute or two.

Now melt the butter and get out the filo pastry.

Cut a sheet in half, or, if you think you are likely to tear it, brush a little butter over it and fold in half to make it sturdier.
Next brush a thin layer of butter over the whole of the filo strip.

Put a big blob of the potato mixture at one corner and fold over to make a triangle at one end.

Keep folding until you have rolled the whole thing up and have something that looks like a samosa.

Repeat with the rest of the pastry and filling.
Brush the last of the butter over the samosas.

Turn the oven on to your usual pie-setting and put the samosas in for twenty minutes, checking occasionally to make sure they don't burn.

Remove, leave to cool a little, and eat with chutney.

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