Potato, Shallot and Garlic Samosas
 Most samosas are deep-fried. These are
baked, making them a healthier option. They are also perfect for parties,
since the pastries need no last-minute attention.
Ingredients: (Makes 25)
1 large potato, about 250 g/9 oz, diced
15 ml/1 tablespoon groundnut (peanut) oil
2 shallots, finely chopped
1 garlic clove, finely chopped
60 ml/4 tablespoons coconut milk
5 ml/1 teaspoon Thai red or green curry
paste
75 g/3 oz green peas
Juice of 1/2 lime
25 samosa wrappers or 10 x 5 cm/4 x 2 inch
strips of filo pastry
Salt and ground black pepper to taste
Oil, for brushing
Method:
Preheat the oven to 220°C/425°F/Gas 7. Bring
a small pan of water to the boil, add the diced potato, cover and cook for
10-15 minutes, until tender. Drain and set aside. Meanwhile, heat the
groundnut oil in a large frying pan and cook the shallots and garlic over
a medium heat, stirring occasionally, for 4-5 minutes, until softened and
golden.
Add the drained diced potato, coconut milk,
red or green curry paste, peas and lime juice to the frying pan. Mash
together coarsely with a wooden spoon. Season to taste with salt and
pepper and cook over a low heat for 2-3 minutes, then remove the pan from
the heat and set aside until the mixture has cooled a little.
Lay a samosa wrapper or filo strip flat on
the work surface. Brush with a little oil, then place a generous
teaspoonful of the mixture in the middle of one end. Turn one corner
diagonally over the filling to meet the long edge.
Continue folding over the filling, keeping
the triangular shape as you work down the strip. Brush with a little more
oil if necessary and place on a baking sheet. Prepare all the other
samosas in the same way.
Bake for 15 minutes, or until the pastry is
golden and crisp. Leave to cool slightly before serving as a snack.
Happy Cooking,
Carol |
