Vegetable Samosas

Vegetable Samosas

These vegetable samosas are great served as an appetiser or as part of a family buffet

  • ½ butternut squash
  • 1 onion
  • 1 potato
  • 50g frozen peas, defrosted
  • 2 garlic clove, finely diced
  • 1 bunch fresh coriander, chopped
  • 3g curry powder
  • 3g chilli powder
  • 3g turmeric
  • 30ml vegetable oil
  • Salt and pepper
  • Spring roll pastry

Method (Makes 8-10)

  1. Spiralize the butternut squash with the thin noodle blade then cut it into 1-2 cm pieces. Spiralize the onion with the Spiral slice blade. Spiralize the potato with the thick noodle blade then cut it into 1-2 cm pieces.
  2. Heat the oil in a pan then add the onion and garlic and fry for 2-3 minutes without browning them.
  3. Add the butternut squash and potato and cook for 6-7 minutes stirring continuously. Add the turmeric, chilli powder, and curry powder and cook for a further 2-3 minutes. Stir in the coriander and peas and set aside to cool.
  4. Cut the pastry into strips approx. 6cm wide, 150 cm long. Place a spoonful of the mixture onto the end of the strip. Brush around the mixture with oil then fold one corner diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper edge of the triangle.
  5. Repeat until the end of the strip is reached then fold and seal the edge with a little oil. Refrigerate for 20 - 30 minutes. Fry in oil heated to 160ºC for 8-10 minutes.

Tom’s Tip: These are great served as a starter, a snack or as part of an Indian banquet.