Beetroot and Feta Samosas

Julie and I came across this recipe in a cookbook called "Made in India - Cooked in Britain" by Meera Sodha. It sounded so delicious we just had to try it.

Ingredients

400g fresh beetroot

200g Feta Cheese, cut into 1cm cubes

4 spring onions, finely chopped

30g fresh coriander, finely chopped

1 or 2 fresh green chilli, (to taste) , finely chopped

4 garlic cloves, crushed

1/2 tsp chilli powder

1 tsp toasted cumin seeds, crushed

1 tsp haram masala

1 tsp salt (to taste)

Filo pastry

Sesame seeds (optional)

Method

Boil the beetroot until tender. (It could take between 30-60 minutes dependent on size) a sharp knife should pass through without resistance. 

Drain the beetroot and cool under a cold tap, peel off the skin and mash roughly with a potato masher. Add the mash to a hot pan and stir-fry on a medium heat for 5 minutes to remove some of the moisture. The mash shouldn't be too wet as you want nice dry, crispy samosas. Take off the heat and transfer to a large bowl. 

Add all other ingredients and mix thoroughly. Taste and adjust the seasoning if needed (inc. spices)

Unroll a sheet of filo pastry, brush with melted butter and layer another sheet on top.

Cut with a sharp knife strips approx 10cm x 25cm.

Make a cone shape at one side of the pastry and fill with a heaped tablespoon of the filling inside. Keep folding over the remaining pastry.

To bake the samosas, pre-heat the oven to 200C. Brush the samosas on both sides and place on a lightly oiled baking tray in the centre of the oven for 15 minutes. Sprinkle with sesame seeds or Nigell seeds if you like.