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Exquisite Potato and Pea Samosas with Filo Pastry

Samosas are a beloved snack originating from the Indian subcontinent, and they have gained immense popularity worldwide for their delightful crunch and savoury fillings. Traditionally made with a spiced potato and pea mixture enveloped in a thick, fried pastry, samosas have seen countless variations over time. One such exciting twist is using filo pastry, which lends a lighter and flakier texture to these delectable parcels.

The Allure of Filo Pastry

Filo pastry, known for its paper-thin layers, is the hallmark of many Mediterranean and Middle Eastern dishes. Unlike traditional samosa pastry, which is often made with a firm dough, filo offers an airy crunch when baked or fried. Each layer can deliver its unique crispness, making the samosas even more irresistible. Additionally, making samosas with filo pastry can also be a healthier option, as it typically requires less oil compared to the classic dough.

Ingredients

To make our delightful potato and pea samosas with filo pastry, you’ll need the following ingredients:

For the Filling:

• 2 medium-sized potatoes, peeled and diced
• 1 cup of green peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1/2 teaspoon of garam masala
• 1/2 teaspoon of turmeric powder
• Salt and pepper to taste
• 2 tablespoons of fresh coriander, chopped (optional)
• 1 tablespoon of oil (for sautéing)

For the Pastry:

• 10-12 sheets of filo pastry
• 100g of melted butter (or olive oil for a lighter option)
• A pinch of salt

For Serving:

• Mint chutney or tamarind sauce

Method

1. Prepare the Filling:

   • Boil the diced potatoes in salted water until tender. Drain and set aside.
   • In a frying pan, heat the oil over medium heat. Add the cumin seeds and sauté until they begin to pop.
   • Add the chopped onions and garlic, cooking until the onions are translucent.
   • Stir in the boiled potatoes and green peas, followed by the coriander powder, garam masala, turmeric, salt, and pepper. Cook for a few more minutes until heated through. If desired, stir in fresh coriander for added flavour. Allow the mixture to cool.

2. Assemble the Samosas:

   • Preheat the oven to 200°C (180°C fan)/400°F.
   • Lay a sheet of filo pastry on a clean, flat surface and brush with melted butter. Place another sheet on top and repeat the process to create a thicker foundation.
   • Cut the layered pastry into strips, roughly 10cm wide.
   • Take one strip and fold it into a triangle shape. Fill the triangle with a spoonful of the potato and pea mixture and fold the pastry over to form a triangular pocket. Seal the edges by pressing them together and brushing with a little butter to ensure they hold.
   • Place the filled samosas on a baking tray lined with parchment paper. Repeat the process until all the filling is used up.
   • Brush the tops of the samosas with melted butter for an extra crispy finish.

3. Bake:

   • Bake in the preheated oven for around 20-25 minutes, or until the samosas are golden brown and crispy. Keep an eye on them to avoid over-browning.
4. Serve:
   • Remove the samosas from the oven and allow them to cool slightly before serving. Pair with mint chutney or tamarind sauce for a burst of flavour.

Conclusion

Potato and pea samosas made with filo pastry are a charming twist on a classic treat. Their flaky texture and spiced filling offer a satisfying snack that can be enjoyed at any time of the day. Whether served at a party, as a starter for dinner, or simply indulged in at home, these samosas are sure to impress. Give them a try and discover a delicious fusion of flavours and textures that reflect the beauty of culinary innovation. Bon appétit!