Cheat samosas: make 24 - you can half this recipe to make less, but you can also freeze once completed. Then defrost to cook them.
Savoury filling: veggie
1 tbsp of oil
1 onion finely chopped
1 medium carrot - grated
2 garlic cloves- diced
160g of drained tinned carrots - mashed (1 tin) or leftover carrots or peelings
175g of drained tinned peas - mashed (1 tin) or frozen peas
345g of drained tinned potatoes (1 tin, chopped) or leftover roast potatoes or mash
1 tin of chickpeas/ lentils/beans - drained and mashed, keep the drained liquid to make aquafaba (vegan meringues), see recipe below.
4 tsp of curry powder
2 tsp cumin powder
2 tsp of smoked paprika
1 tbsp of mango chutney
Black pepper
50ml of water ( maybe) depends on how sticky the mixture is
1 packet of tortillas (normally 8 in a pack) wholewheat
Or filo pastry, they both work the same expect you receive more fibre from the tortilla wraps
Sweet filling: apple pie
4 cooking apples - peeled, cored and chopped
100g sugar
2 tsp mixed spice
2sp of cinnamon
100g sultanas
Add all this together and cook until the apples are soft, roughly 10 minutes, then set aside to cool, continue as per the recipe.
Recipe - Samosas:
Heat the oil and add the onions and carrots and cook until soft, adda small amount of hot boiling water if it becomes too dry, then add the diced potatoes and mashed ingredients, spices and garlic. Cook through for approximately 5 minutes. Give this mixture a good mix and place in the fridge in the fridge to cool down. (Replace the tinned vegetables if you have leftover vegetables as suggested above)
Cut the tortilla discs into halves, brush one side with egg or use a mixture of flour and water until you have sticky glue like texture and use this instead of the egg. Fold over and press to form a triangle and cover up the holes. Then add a couple of tbsp of filling either sweet or savoury (depending how big your tortilla wraps are), don’t overfill it, then add a little egg/pastry glue to create a sticky seal and press down firmly.
Then brush with oil and place in the oven for approx 10-15 minutes at 180 c or you can use the Air Fryer at 180 c for 4-6 minutes or until golden brown. Remember to turn them in the oven and airfryer so that they don’t burn. You can also pan-fry with a light drizzle of oil.
Vegan meringues
Drained chickpea water is normally around 300ml, you’ll need 100g of sugar. Add the chickpea water to a bowl, whisk this until it starts to turn pale, then add the sugar a small amount at a time until it is all combined. Then keep whisking until it forms a stiff peak and looks glossy. Add parchment paper to your Air Fryer and dollop your meringues into the Air Fryer and cook for 3-4 minutes at 180c.
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