Baked tuna samoosas

Tuna works well as a tasty samoosa fill­ing. Re­place the olives and feta with mixed veg­eta­bles, if pre­ferred.

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10-12 samoosas

Prepa­ra­tion time: 20 min­utes Chill­ing time: 10 min­utes Bak­ing time: 15 min­utes

2 cans (187 g each) tuna, drained 100 g let­tuce, shred­ded 12 pit­ted olives, chopped 200 g feta, crum­bled salt and pep­per 1 roll (500 g) phyllo pas­try 45 ml (3 T) melted but­ter Heat the oven to 180 °C. 1 Mix the tuna, let­tuce, olives and feta and sea­son with salt and pep­per. 2 Cut the phyllo sheets into long strips. Brush 2 strips with but­ter and put one on top of the other. 3 Spoon fill­ing on one end, fold a cor­ner over the fill­ing and con­tinue fold­ing to make the samoosa. Seal with melted but­ter. 4 Re­peat with re­main­ing in­gre­di­ents and chill for 10 min­utes. 5 Bake for 15 min­utes.

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