Daniel Harding
I LOVE making samosas. One of the most therapeutic dishes to make as you get lost in the filling and folding of those filo parcels.
I admit, I’m a cheater when it comes to making anything with filo. Like Mary Berry (I think..) once said: “Life’s too short to make your own filo pastry.”
I’ve used chicken mince in this recipe, but you can use whatever mince you want – lamb and pork are other great options. And don’t be put off by the multitude of spices. You should hopefully have a lot of these already, but they really bring vibrancy and flavour to each bite.
If you’re wanting to make mini-sized samosas, when you get to step three, cut into four equal strips, rather than three, and just tone down the amount of filling inside.
If you’re after an oven-baked version, rather than a deep-fry, these feta and spinach samosas are incredible.
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Makes: 10
Prep Time: 0 hours 30 mins
Cook Time: 0 hours 30 mins
Total Time: 1 hour 0 mins
For the filling
1
garlic clove, crushed
1
thumb-sized piece ginger, skin removed and grated
1
red chilli, seeds removed and finely chopped
1/2 tsp.
each turmeric, ground coriander and ground cumin
1/2
bunch coriander, finely chopped
1/2
bunch mint, finely chopped
1
x 270g pack ready-rolled filo pastry (we used Jus-Rol)
Vegetable oil, for frying
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- In a large frying pan over medium heat, add your oil and cook your onion for 5-6 minutes, until translucent. Add the garlic, ginger and chilli and cook for a further two minutes. Add turmeric, curry powder, ground coriander and ground cumin and cook for a further two minutes. Add your mince and cook until browned, about five minutes.
- Remove from heat and add garam masala, frozen peas, coriander, mint, and lemon zest. Mix altogether and allow to cool.
- Meanwhile mix flour with 3tbsp water to form a runny paste. Stack two filo sheets on top of one another (you can stick them together with your paste) and cut into three equal strips. Keep the pastry covered with a damp cloth when not using to prevent it from drying out.
- To prepare the samosa, take 1tbsp of your filling mix and place it in the top left-hand corner of the pastry sheet. Fold the pastry corner over the filling, then from the opposite side fold over the corner in the opposite direction. Continue all the way down the pastry strip until you have a triangular parcel. You can use your paste to seal in between each fold. Repeat until all the pastry sheets and filling has been used.
- Fill a deep casserole dish or frying pan with oil about a third of the way up (about 750ml), and heat until oil reaches temperature of around 180ºC. Deep fry the samosas in batches for 4-5mins, until crispy and brown. Remove and drain on kitchen paper or wire rack. Serve hot alongside mango chutney.
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