Cur­rie d veget able samosas

Essentials (South Africa) - - FOOD | EVERYDAY & EASY -

Makes 12 Ready in 40 min

About 600g left­over veg mix­ture from hal­loumi bake (with­out the cheese)

1-2 tbsp curry paste

6 tbsp chopped co­rian­der 6 sheets phyllo pas­try 60-75g but­ter, melted Pa­prika, op­tional

1 To make the fill­ing, chop the veg more finely (or whizz with a stick blender), stir in the curry paste and co­rian­der. Sea­son well. 2 Heat the oven to 200°C. Brush 1 sheet of pas­try at a time with a lit­tle but­ter, cut the sheet in half length­ways, and then put 2 tbsp of fill­ing at the bot­tom of each strip. Fold over, and keep fold­ing over on it­self to make tri­an­gles. 3 Put them on a bak­ing sheet lined with bak­ing pa­per and brush with but­ter. Re­peat to use up all the pas­try and fill­ing. Sprin­kle with pa­prika, if you like. Bake for 15-20 min un­til golden brown and crisp.

586kJ per serv­ing 6g fat 3g sat fat

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