If you need to get ahead, they can be whacked in the freezer after you've folded them, and then baked from frozen.We've also included a quick link to taste.com.au for a tutorial on how to fold them! Hope you enjoy the recipe, and get to gobble on some samosas with YOUR family! Have a great week!
Cauliflower and chickpea ‘samosas’
|Filling: ½ cauliflower, roughly chopped 1 sweet potato, large dice 2 onions, sliced 1 can chickpeas knob of ginger, grated 1 tbsp olive oil 1 tsp turmeric 1 tsp cumin 1 tsp coriander 1 tsp mustard seeds Filo pastry Oil spray (canola, olive or veg) Greek yoghurt, to serve.||Mix all filling ingredients together, place on a lined baking tray and bake at 180C until sweet potato is soft (about 20mins). Crush cooked filling with the back of a spoon until mixture just holds together. Spray a sheet of filo pastry with oil spray and fold into thirds. Spray lightly again. Place a heaped kitchen spoon of mixture at end of sheet, and fold triangles (see here). Spray tops of filos and sprinkle with dried herbs, sesame seeds or flaked almonds; place on a greased tray and bake at 180C for twenty minutes. Serve with blanched greens and Greek yoghurt.|