Helen RandellVegetable Samosa
October 6th 2009 09:39
There is an organic market just near my work where I occassionally go for lunch. During a very late lunch break one time, they only had a few of their home made pies/pasties/filo pastrys left. Luckily for me, they still had one vegetable samosa in their warming tray, and since then, their vegetable samosa has been my favourite lunchtime treat. I suspect they make their own pastry, and their's are definintely fried, but this recipe is a great one to stop any samosa cravings, and still allow you to watch your waistline.
For a very easy and healthy meal, this packs a real punch.
Vegetable Samosa
2 tbps oil
1 tsp mild indian curry paste
1 tbs mild curry powder
1 large potato, diced
1 large carrot, diced
1 stalk celery, diced
1 tin beans (ie three bean mix, baked beans, kidney beans - whatever you like)
2 sheets puff pastry, thawed slightly
1 egg, beaten
1. Preheat oven to 210 degrees C. Heat oil in a large frying pan. Cook curry paste and curry powder for 1 minute, or until fragrant. Add the potato, carrot and celery and cook for 6-8 minutes.
2. Stir in the beans and 125ml water. Bring to the boil and simmer for 10 minutes. Set aside to cool slightly.
3. Place a sheet of puff pastry on a grease-proof paper lined oven tray. Spoon the cooled vegetable mixture onto the pastry, ensuring the mixture is evenly distributed with a 2cm 'border' around the edge.
4. Lightly brush the edge with egg and then place the second sheet of pastry on top. Seal by pressing the pastry together. Lightly brush the pastry with egg and bake for 10 minutes until pastry is golden brown and puffed.
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Comment by Jason King
Sydney Table
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They also do take home packs which are just as good - but I like them cooking them for me
Comment by Helen Randell
Rough Cooking
Comment by Chris Champion
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I'm allowed into the kitchen all on my own to cook most east Asian, Indian and mainstream meat and seafood dishes.
For anything else, however, I have to wear Learner plates.
This includes cooking with pastry, with which I have little experience.
To try to kickstart some action, I bought some puff pastry, reasoning that I would see it in the fridge every time I opened it, and sooner rather than later I'd become motivated to do something with it.
That was two months ago and the kick has been more stop than start - until reading this. You've inspired me. Thank you!
Comment by Helen Randell
Rough Cooking
Comment by FoodMage
Wow that sounds wonderful, unfortunately I'm allergic to curry powder, not sure of all the pastes. You have any suggestions of different spices for that one? I can't imagine the flavor, due to the fact I'm only tasted curry twice, and both time, not a good thing. Help, I love the sounds of this recipe... suggestions would be appreciated.
Janice
Comment by Helen Randell
Rough Cooking
You could use different types of curry paste to make this - so even something like a red curry paste recipe would be fine to make your own (although it wouldn't be a very authentic flavour). Otherwise a store-bought paste such as korma or tikka masala would work well.
Instead of the curry powder, I would use a combination of cumin, tumeric and a little chilli powder - this would definitely see you right!