Spiced vegetable filo parcels
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Carrots; diced |
| 200 | grams | Potatoes; diced |
| 100 | grams | Sweetcorn |
| 100 | grams | Peas |
| 1 | Onion; finely chopped | |
| 150 | millilitres | Hot water |
| 1 | teaspoon | Cumin seeds |
| 1 | tablespoon | Tomato puree |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground cumin |
| 2 | teaspoons | Ground coriander |
| 1 | Lemon; juiced | |
| ½ | teaspoon | Sugar |
| 40 | millilitres | Groundnut oil |
| 30 | Sheets filo pastry | |
Directions
Heat the oil in a thick pan. Add the cumin seeds and saut‚. Add the salt, onions, ground coriander and cumin and saut‚. Add the water and bring to the boil.
Add the vegetables and simmer for some 20/25 minutes. Add the tomato puree, sugar and lemon juice. Set aside and allow to cool.
Take a sheet of filo pastry and place a heaped teaspoon of the mixture at one corner of the sheet.
Fold to create a mini samosa and bake in preheated oven for 20 minutes at 190C/375F/gas5.
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