Vegetable Samosa

This is a very delicious treat that can be taken anytime of the day. It is spicy and crunchy and the spiciness of the samosa depends on how much spices you put. If you prefer less spicy taste, add less spices. The more the spicier. It all depends on you. For vegetable samosa, it can be a great vegetarian dish, but if you are not a vegetarian and prefers some meat, you can add minced beef or chicken in your dish. Have a try!

Ingredients
2 tbsp of curry paste

1 tbsp cumin powder
2 potatoes, diced
2 carrots, diced
1 big onion, diced
100g (3.5oz) frozen peas

3 tbsp vegetable oil
15 sheets Fillo pastry

Methods
1. Blanch potato and carrots in boiling water until just tender. Drain excess water.
2. Place frozen peas in a bowl of boiling water and cover. Leave for 1 minute and then drain.
3. Pour 3 tbsp of oil in a hot pan. Put in the onions and stir until aromatic. Add in the curry paste and cumin powder. Stir well for 1 minute. Then, mix the potatoes, carrots, peas. Stir well for 30 seconds. Take out the filings and put in a dish.
4. Cut each pastry strip into 4 long strips. Brush the pastry pieces lightly with oil.
5. Using 2 layers, place a heaped tablespoon of mixture in the middle at the end of the pastry strip. Fold a corner of the pastry over the mixture to form a triangle and continue folding in alternate directions to form a triangular parcel. Brush each parcel lightly with oil on both sides.
6. Line a tray with baking sheet and brush lightly with oil. Place samosas on baking sheet and bake in a preheated oven at 180°C (356° F) for 15 minutes OR deep fry in a hot oil until golden brown.

Makes approximately 25-30 samosas