Jumbo tur­key samosas

Easy Cook - - EVERYDAY USE IT UP -

Q Serves 4 Q Prep 25 mins Q Cook 35 mins Q £1.97 a por­tion Q 555 kcals, 22g fat, 3g sat. fat, 8g sugar

3 tbsp curry paste (we used ko­rma) 2 tbsp mango chut­ney, plus ex­tra

to serve 150g pot nat­u­ral yo­gurt 200g left­over cooked pota­toes (roasted or boiled are fine), chopped into small chunks 250g cooked tur­key or chicken,

chopped into small pieces 250g frozen peas bunch co­rian­der, chopped, plus

a few leaves picked to serve 270g pack filo pas­try (6 sheets) 4 tbsp veg­etable oil 1 egg, beaten 1 tbsp sesame seeds

1 In a large bowl, com­bine the curry paste, mango chut­ney and 2 tbsp of the yo­gurt, and mix well. Fold in the pota­toes, cooked tur­key or chicken, peas and co­rian­der, then season well.

2 Heat oven to 200C/180C fan/gas 6. Cut the sheets of filo in half length­ways so you have 12 strips – keep the pas­try cov­ered with a tea towel while you work so it doesn’t dry out. Layer up 3 sheets of filo, brush­ing some oil be­tween each sheet. Pile a quar­ter of the fill­ing in the top cor­ner of the pas­try in a tri­an­gle shape. Fold the pas­try over to en­case the fill­ing, then keep fold­ing un­til the par­cel is sealed and the filo is used up. Brush the fi­nal edge with a lit­tle beaten egg to help stick the pas­try to­gether. Re­peat to make the other 3 jumbo samosas.

3 Lay your samosas on a bak­ing sheet, brush each with more beaten egg, then sprin­kle with sesame seeds. Bake for 35 mins or un­til the samosas are golden brown and the fill­ing is pip­ing hot. Serve with the re­main­ing yo­gurt, some mango chut­ney and co­rian­der leaves.

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