There’s nothing like spending these cold winter nights with a hot cup of spiced Indian tea and a plate of samosas, fresh out of the oven!
Samosas are an Indian snack made with pastry on the outside with a meat or vegetable filling and fried to a crisp. Traditionally, they are made with a mix of spicy potatoes, peas and carrots or minced lamb but this recipe adds a little twist to the original by using a refreshing combination of feta and beetroot.
To make roughly 12, you’ll need:
- 200g Fresh (or ready cooked) Beetroot
- 100g Feta Cheese, cut into small cubes
- 2 Spring Onions, finely chopped
- 1 Small Bunch Coriander, finely chopped
- 1/2 Green Chilli, finely chopped
- 2 Cloves of Garlic, crushed
- 1/4 Tsp Chilli Powder
- 1/2 Tsp Toasted Cumin, crushed
- 1/2 Tsp Garam Masala
- 1 270g Filo Pastry Pack (makes roughly 12)
- 50g Unsalted Butter
- Salt, to taste
Boil the beetroot until they become tender (roughly one hour if you’re using fresh beetroot). Drain the beetroot and run them under tap water to cool. Peel off the skin and mash roughly using a potato masher. If you’re using ready cooked beetroot, start with the mashing. Add the mash to a hot pan (without any oil) and stir fry on medium heat for around five minutes to remove some of the moisture. The mash shouldn’t be too wet so that the samosas turn out dry and crispy. Take the beetroot off the heat and transfer to a large bowl.
Add the feta cheese, spring onions, coriander, green chilli, garlic, chilli powder, cumin, garam masala and salt. Mix all ingredients and add more according to your taste and set aside.
Carefully unroll one sheet of pastry and place on a large chopping board. Brush it lightly with melted butter and layer with another sheet. Cut the sheets horizontally into four strips using a sharp knife. Make a cone shape on one end of the strip and place one heaped tablespoon of the feta and beetroot filling inside the cone. Make sure to fill all the corners! Fold the open side of the cone into the rest of the filo strip and you will end up with a triangle shape. Keep folding the rest of the pastry around the shape of the cone till you reach the end of the strip. Cit off any excess pastry and stick the end of the strip down with melted butter. Repeat with the rest of the strips.
To bake your samosas, brush them on both sides with melted butter and place them on a baking tray covered with foil. Bake for 15 minutes or until the pastry starts to go brown.
If you don’t want to cook the samosas straight away, you can freeze them and cook from frozen by applying butter on either side and baking for twenty to twenty-five minutes.
Et voilà! Hot, crispy and packed full of flavour samosas for these cold winter nights. The only thing missing is a large dollop of mango or tamarind chutney.
You can find out more about this recipe here.
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