Ingredients
Serves 4
375g Antoniou Fillo Pastry
1 tbsp extra virgin olive oil
¾ tsp cumin seeds
1 tbsp ginger, microplaned
1 green chili, chopped
½ tsp hing (asafoetida)
1 tsp garam masala
¾ tsp red chilli powder
½ tsp cumin powder
½ tsp fennel powder
½ cup frozen peas, blanched
4 boiled potatoes, crumbled
4 tbsp coriander leaves, chopped finely
1 tsp lemon juice
Salt & pepper
⅓ cup ghee, melted
Sesame seeds
Lime pickle, to serve.
Method
Before you begin this Filo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 180C.
Prepare the filling
In a non stick pan add olive oil and toast cumin seeds. Add ginger, chilli, hing, garam masala, cumin powder, fennel powder and chilli powder. Add green peas, potatoes and mix through. Remove from the heat and add coriander, salt, pepper and lemon juice, and allow the mixture to cool slightly.
Assemble the samosas
Lay one sheet of Filo Pastry on a clean bench and brush generously with oil or ghee. Add two more layers of Fillo Pastry and brush with ghee.
Cut the Filo Pastry in the middle along the longest length of Fillo. Add some potato filling to the edge of the Pastry and fold them into triangles.
Brush with ghee. Sprinkle with sesame seeds.
Bake for 20-30 minutes on a lined baking tray, or until golden and flaky.
Serve with lime pickle.
Recipe by Rosie Mansfield for Good Chef Bad Chef.