Vegetable Samosas

Name: Vegetable Samosas
Ingredients: 2 tbsp vegetable oil; 1 None onion, chopped; 1 clove garlic, chopped; 1 None potato, peeled and cubed; 1 None carrot, peeled and cubed; 1 None parsnip, peeled and cubed; 3/4 cup frozen peas; 1 tbsp medium curry paste; 1 None lemon, peel grated and lemon juiced; 3 tbsp chopped cilantro; 4 sheets phyllo dough; 3 tbsp butter, melted; None None Oil, for shallow frying; None None Mango chutney, to serve

14 ingredients

4 steps

Ingredients

2 tbsp vegetable oil
1 None onion, chopped
1 clove garlic, chopped
1 None potato, peeled and cubed
1 None carrot, peeled and cubed
1 None parsnip, peeled and cubed
3/4 cup frozen peas
1 tbsp medium curry paste
1 None lemon, peel grated and lemon juiced
3 tbsp chopped cilantro
4 sheets phyllo dough
3 tbsp butter, melted
None None Oil, for shallow frying
None None Mango chutney, to serve

Directions

1

Heat the oil in a large skillet on medium heat. Add the onion; cook for 5 mins, stirring until golden. Add the garlic, potato, carrot, parsnip and peas. Cook for 3 mins.
2

Add the curry paste, lemon peel and juice and 2/3 cup water. Add a pinch of salt. Cover and simmer for 10-15 mins or until the vegetables are just tender. Stir in the cilantro. Cool.
3

Unroll the phyllo dough. Cut stack of sheets in half crosswise for a total of eight 14 x 4 inch rectangles. For each samosa, brush a rectangle with butter; place a spoonful of vegetables at one end. Bring a corner diagonally across the filling to enclose it and form a triangle. Repeat, folding over the phyllo around the filling and brushing with butter as required. Repeat to make 8 samosas.
4

Heat oil in the large skillet on medium heat. Add samosas, 4 at a time; cook for 3-4 mins, turning once, until golden brown on both sides. Drain on paper towels. Serve warm or at room temperature with mango chutney.