Posted by https://www.eatlivetravelwrite.com/2016/03/les-petits-chefs-make-vegetarian-samosas-inspired-by-jamie-oliver/
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Baked cauliflower, pea and potato 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.