Tuesday, 5 July 2011

entirely inauthentic veggie samosa with puff pastry

entirely inauthentic samosa
Originally uploaded by pindec
Another haphazard chuck-fridge-slurry-together item that turned out ok.

  1. 1 onion
  2. 2 cloves garlic
  3. 3 carrots
  4. 1/2 bag spinach
  5. cup frozen peas
  6. 3 med potatoes
    (but you can use pretty much any fridge detritus)
  7. tbsp cumin seeds
  8. chilli to taste
  9. curry powder (whatever you've got lurking)
  10. ready made puff pastry
  11. oil
  12. splash milk (or soya milk to make this vegan)
  13. quorn chunks (optional)
  14. juice of a lemon

  • chop the onion and put on to fry in the oil. after a bit bung in the garlic and spices.
  • while that fries gently, grate the carrot and whiz the spinach in the food processor (or laboriously hand chop it).
  • peel and cube the potato and bung it in the microwave for 10 mins with a tbsp or so of water.
  • once you can smell the spices, add the carrot and spinach. fry gently for about 10 mins until the potatoes are cooked.
  • meanwhile roll out the pastry into oblongs, whatever size you fancy. I did a mixture of her-uge (for us) and teensy (for the baby).
  • add the cooked potatoes, frozen peas, lemon juice and Quorn (if using) to the mixture, stir, and continue frying, keeping an eye on it to prevent burnings.
  • if you are catering for a Small Child or someone with an old person's mouth, separate out a bit of the mixture before you add the chilli.
  • if you have time, let the mixture cool a bit before you bung it in the pastry. seal the edges by brute force and a bit of milk/soya milk and brush the same on top. Bung in the oven at approx Gas 6 for the suggested pastry times, depending on the size of yer pasties/samosas (approx 20 mins). Take out before burnt.