Leftover Roast Veg Samosas
400 grams (14 ounces) of leftover roast vegetables (roasties, carrots, parsnips, you can even use a Brussels sprout or two) roughly chopped.
1 onion, diced
1 tablespoon curry spices korma
1 tablespoon Ground Cumin
1 tablespoon Garlic Granules
1 tablespoon Ground Ginger
1/2 tablespoon Fennel Seeds , , ground (with pestle and mortar)
1 tablespoon Ground Coriander
1250 grams (or 10 sheets) ready-made filo pastry
5 tablespoons melted butter, for brushing
1 tablespoon Sesame Seed , (optional)
- 1 Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the onion, Korma Curry Powder, Cumin and cook for 8 minutes, or until softened but not coloured. Stir in the Garlic, Ginger, Fennel, Ground Coriander and the leftover roast veg. Mix well and then crush gently with a potato masher – don’t overdo it: you want a fairly chunky mixture. Leave to cool.
- 2 Preheat the oven to 180°C, 350°F, Gas Mark 4
- 3 Unroll the filo pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn’t dry out.
- 4 Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
- 5 Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2 centimetre/ 1 inch border.
- 6 Take the right corner and fold diagonally to the left, to enclose the filling and form a triangle.
- 7 Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
- 8 Brush the outer surface with more butter.
- 9 Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
- 10 Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
- 11 Serve samosas on a sharing plate with a bowl of chutney.