It’s the final week of school here before our March Break so that means this is the final recipe Les Petits Chefs will be making from Jamie Oliver’s Everyday Super Food. I asked one of the older boys what he wanted to make in cooking club this week and his first response was “Cake“. Then he said “Oh wait, we won’t do that, it’s too easy.” (!) And promptly followed that with “Samosas!“. Well okay then! There’s a recipe I’d been eyeing in Jamie’s Super Food book for a while so I took a look. Beef with Sweet Potato sounded wonderful but I had other plans…
We had lots of potatoes leftover from last week’s Super Green Soup so I wanted to use those up instead of buying the sweet potato the recipe called for. I also wanted to find a solution that would work for my vegetarian club members instead of the beef. I decided to substitute some “riced cauliflower” and peas for the beef and rice in the original recipe – having had potato and pea samosas before, I figured this would be a good combination. I talked the boys through these decisions as we worked – I think it’s SO important to teach them not only to cook but also to problem solve in the kitchen. I know many adults who would look at a recipe and think “I can’t make this because I am missing X ingredient” so I think it’s always good to show substitutes and other ways of making a dish when you don’t exactly have ALL the ingredients. Of course, that requires a little knowledge of what makes a good substitute and of what flavours work well together but that comes from a bit of living and learning – kitchen experience which, hopefully these guys are getting every week with me!
We started out chopping the potatoes – the perfect job for tiny hands!
And then we got folding. I’ve made samosas once before with the boys when Charmian Christie came to work with the boys on sweet potato samosas so I kinda sorta remembered the folding (though now I realise she did it a bit differently). In any case, armed with brushes and melted butter and one large knife, we managed pretty well, I’d say!
As you can see the boys had absolutely NO trouble making these. One of them informed me that they had learned the folding technique “from a video game. But it’s about cooking so that’s ok, right?” I’d say definitely if it helps you learn how to fold a samosa!
Baked cauliflower, pea and potato samosas
Easy baked samosas.
- 1/2 small head cauliflower, (approximately 250g), roughly chopped
- 1 medium onion, roughly chopped
- 4 cloves garlic, peeled
- 3 tablespoons canola or vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- Salt and pepper, to taste
- approximately 300g potatoes, peeled and cut into 1cm cubes
- generous pinch salt
- 3/4 cup frozen peas
- 2 packages filo pastry, thawed
- approximately 200g unsalted butter, melted
- chopped cucumber and cilantro, to serve
- sour cream or Greek yoghurt, to serve
- hot sauce, to serve
- Pre-heat oven to 400˚F.
- Prepare two baking trays by lining them with parchment paper.
- Place ½ cauliflower, onion and garlic in the bowl of a food processor fitted with the metal blade.
- Blitz until the mixture resembles chunky breadcrumbs.
- Repeat with remaining cauliflower.
- Fill a medium pot with water and add the salt, then place over high heat. Once it’s boiling, add the potato cubes and cook until just tender, approximately 5 minutes (our chunks were tiny!).
- In a large skillet heat the oil over medium-high heat and add the cauliflower/ onion/ garlic mixture. Saute for a couple of minutes then add the spices and continue to cook over medium heat until fragrant.
- Add the peas and the cooked potato and mix to combine thoroughly.
- Season to taste and place in a clean bowl so that the mixture has a chance to cool down before you handle it.
- Unroll one package of fill pastry at a time.
- Peel off one layer and place it on a dry, clean surface. Cover the rest with a damp cloth or paper towel so it doesn’t dry out.
- Brush the pastry sheet with melted butter, then place a second, third and fourth layer on top of the first. Brush each layer with melted butter.
- Cut the pastry sheet into four, lengthwise and work with one strip of pastry at a time.
- Place one rounded tablespoon of the filling mixture at one end of the strip, leaving a border of around 2cm.
- Take the right corner of the pastry and fold diagonally to the left edge, covering the filling and forming a triangle.
- Keep folding along the upper crease of the triangle until you reach the end of the strip.
- Brush the finished samosa with melted butter.
- Place the samosas on to the baking tray.
- Bake for 25 minutes or until the samosas are golden brown on the outside.
- Serve with a dollop of sour cream or Greek yoghurt, a splash of hot sauce and chopped cucumber and cilantro.
These were gobbled up (some of them even before they left the lab!)…
So there you go. Not exactly what Jamie had in mind but I’d say he’d be pretty happy with this result. Jamie’s all about inspiring people to get cooking so I’d think the fact our substitutions meant we could make a version of this dish instead of not cooking would be right up there in terms of Jamie’s philosophy.
Get the recipe for Jamie’s Tasty Beef Samosas with Onions and Sweet Potatoes on p 188 of Everyday Super Food.
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