Lets see, how do I begin here.
Jo's Veggie-ish Samosas slightly special because I'm cooking without a recipe. You could say I'm a risk taker since I like to pair flavours in my own hands not knowing if they work out well together. Or maybe..just maybe I should trust my own instincts and taste buds for once ;). Jo's Veggie-ish Samosa reminds me of my childhood. I had my very first samosa while I was really young and that distinct taste just stayed in my head.
For my Saturday tea break mission? I will emulate or reproduce the flavours I once tasted. What I do know is that the filling has to be some what of strong flavour to balance off the buttery, light and crisp wrap.
As you probably already know, most samosas are deep fried. While I'm not a big fan of frying so I took a different approach. I decided to bake my samosas in a high heat hot oven. The effect and taste is exactly the same and if not tastier and crispy, minus some calories.. ;).. Enjoy!
Recipe
yields 10 medium/large samosas
Note: If you need more samosas, fill each filo pastry with lesser filling. You should be able to get about 2 dozens of small samosas. You may also add frozen peas and some chopped cabbage if you like.
For the filling; cooking without a recipe
2 carrots, cut evenly small cubes
2 Russet potatoes, cut even small cubes
1 yellow onion, diced
1/2 can chick peas
2 tsps coriander powder
2 tsps cumin powder
3 tsps turmeric powder
1 tbsp curry powder
1 tbsp lemon juice
3-4 tbsps vegetable oil/ canola oil
1 tbsp light soy sauce
1 1/2 tsp sugar
couple dashes Worcestershire sauce
white pepper, to taste
For the samosa wrap
filo pastry
1/4 salted butter, melted
To prepare samosa filling:
1. Heat oil in a deep frying pan. Fry diced onion together with cumin, coriander and sprinkle a pinch of salt to prevent onion from burning. When herb is fragrant and onion is slightly translucent, toss in potatoes.
2. Fry potato until it turns slightly golden yellow, then add in carrots [This is where you also add in your peas and cabbage]. Next, add in turmeric and curry powder, lemon juice and light soy sauce. Fry potato, and carrots until they are medium soft.
3. Add chickpeas and lastly; sprinkle a couple dashes of Worcestershire sauce, and add pepper and sugar to balance the flavours.
To assemble samosas:
Note: Each samosa wrap has about 4-5 layers of filo pastry. Make sure to cover extra filo pastry with a slightly damp cloth to prevent filo pastry from drying out.
1. Preheat oven to 350 degrees approx 177/180 Celsius and line baking tray with parchment paper.
2. Cut filo pastry length ways and then half of the length ways. You should get 4 triangles.
3. Spoon 2-3 tablespoons filling onto filo pastry; roughly 1 cm away from the edge of pastry and the corner nearest to you.
4. Fold in the left side then roll the pastry from the right end closest to you once; then roll over and over away from you into a little parcel. You will be able to tuck the ends into a gap. If not brush the edge with a little melted butter to seal and then place on baking tray
5. Brush the finished samosa with melted butter and repeat with all the remaining pastry and veggie filling.
6. Bake for about 30 minutes or until golden.
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