Ingredients
Makes approx. 32 Samosas
375g Antoniou Fillo Pastry
200g ghee or butter
For the Samosa filling
1kg potatoes, peeled, boiled and mashed
3 tablespoons ghee or oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
15 cloves garlic, finely chopped
10 green chillies, finely chopped
8cm piece ginger, finely grated
1/2 teaspoon ground turmeric
1/4 cup coriander, finely chopped
Juice of 1 lime
2 teaspoons salt
Method
For this Fillo Pastry recipe, take your chilled Fillo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature. Preheat the oven to 200 degrees Celsius, fan forced.
To make the filling
Heat 3 tablespoons of ghee or oil in a large pan over a medium heat. Add the mustard seeds, cumin seeds and garlic, and stir for a minute. Add the chillies and the ginger, and stir for a further minute. Add the turmeric and salt, and stir. Add the potato and stir until the ingredients are well combined. Stir through the coriander. Switch the heat off and stir through the lime juice. Taste the filling, and add more salt and lime juice if needed. Allow the filling to cool.
To assemble the triangles
Cut your stack of Fillo Pastry down the centre, parallel to the longest side of the pastry. Place one strip of pastry on your bench. Placed a heaped tablespoon of mixture 5cm from the bottom edge of the pastry, in the centre. Fold the bottom edge of the pastry over the filling. Fold the left hand side of the pastry over the filling, to line up with edge of the right hand side of the pastry. Form the triangle by folding the pastry from left to right. Place the triangle onto a baking tray. Repeat with remaining pastry and filling. Brush the triangles well with ghee or butter.
Bake for 45 minutes, or until the pastry is a deep golden colour.
Learn how to make Samosas with Fillo Pastry