We use cookies to give you the best experience. By using this site you agree to the use of Cookies

Vegetable Parcels

Ingredients
275 packet of Fillo Pastry (defrosted)
225g (8 oz) Peeled Potatoes (diced)
85g (3 oz) Carrots (grated)
85g (3 oz) Frozen Peas
1 medium Onion (peeled and chopped)
5 tablespoons of Sunflower Oil
2 tablespoons Balti Curry Paste
1 tablespoon Fresh Coriander (chopped)
1 teaspoon grated Root Ginger
1 clove Garlic (peeled and crushed)
55g (2 oz) Butter
Salt & Black Pepper

Method
(1) Simmer diced potatoes in salted water for 5 minutes. Add the peas, then cook until potatoes are tender.

(2) Heat 2 tablespoons of oil in a frying pan. Cook the chopped onion until soft. Add the root ginger and garlic, then cook for 2 minutes. Stir in the curry paste and grated carrots, then cook for a further 3 minutes.

(3) Put in a bowl with the potatoes and peas. Add the coriander and seasoning and stir well. Allow mixture to cool.

(4) Preheat oven to 180°sC / 350°F / Gas Mark 4.

(5) Mix the remaining oil with melted butter.

(6a) Cut Fillo pastry into 7 cm (3 inch) wide strips. Brush with the oil and butter. Put a heaped teaspoon of filling near the end of the strip, then fold the end diagonally over. Repeatedly fold the parcel diagonally over to make a Samosa.

(6b) Alternatively, cut Fillo pastry into 10 cm (4 inch) squares. Put filling in centre and fold upwards like a little bag, squeezing top to seal.

(7) Deep fry the parcels in oil until golden brown.