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.
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