About this recipe:Samosas are traditionally deep-fried, but in this delicious version they are made with crunchy filo pastry, brushed with a little oil and baked. Serve with fruit chutney or yoghurt raita and a mixed salad for a casual, light lunch.
250g lean minced beef
1 onion, finely chopped
1 tbsp curry powder
½ tsp ground cumin
198g can chickpeas, drained and rinsed
200g frozen peas, thawed
20g fresh coriander, coarsely chopped
6 sheets filo pastry, about 270g in total
3 tbsp olive oil
1 tbsp mustard seeds
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Method Prep:35min › Cook:15min › Ready in:50min
Preheat the oven to 190°C/gas 5. Heat a large frying pan over a moderate heat. Add the minced beef and cook for about 5 minutes, stirring frequently, until evenly browned. Add the onion, curry powder and cumin, stir then reduce the heat to low, cover and cook for about 10 minutes, stirring occasionally until the onions are softened. Stir in the chickpeas, peas and coriander, heat through and season to taste.
Using a sharp knife, cut the filo pastry lengthways into 12 strips, each measuring about 12 x 36cm. Make a neat pile of the strips, and loosely cover with cling film.
Taking one strip of pastry at a time, lay it out lengthways on the work surface and brush it lightly with oil. Place about 1 heaped tbsp of the beef filling at the end nearest you. Lift up the bottom left-hand corner of the strip and fold it diagonally over the filling. Continue folding diagonally to the end of the strip, ending with a triangular parcel.
Place the parcel on a baking sheet, brush lightly with a little of the remaining oil and sprinkle with a few mustard seeds. Repeat with the remaining pastry and filling to make 12 samosas.
Bake for 12–15 minutes until golden and crisp on top. Transfer to a wire rack and allow to cool.
For vegetarian samosas, use the same weight of Quorn mince in place of the minced beef or a 400g drained and rinsed can of chickpeas with 250g mixed peas or diced vegetables.
Filo pastry is sold in different sized packs, and the weight and size of the sheets vary considerably. You can use any type, adapting it by cutting to size or making larger pieces by joining sheets, overlapping edges that have been lightly oiled. If the pastry sheets are very thin, double them up with a light layer of oil between, so that the pastry is strong enough to hold the filling.
Very tasty samosas. I used lamb mince and added a bit of cayenne pepper for extra heat - delicious. First time I've worked with filo pastry so it was a bit fiddly but got the hang of it by the end. I used the same quantities as recipe and I got 24 samosas out of it so plenty to go around. - 24 Jan 2012