Filling
2 Tbsp      vegetable oil
1                onion, chopped
1/2 tsp       ground coriander
1/2 tsp       ground cumin
pinch          tumeric
1/2 tsp       ground pepper
1/2 tsp       garam masala
1                 garlic clove, crushed & chopped
1 1/2 cup    potatoes, diced
1 cup          frozen peas, thawed
2 cups        fresh spinach, chopped

Pastry
12 sheets phyllo pastry
Oil for frying

To make filling: Heat oil in a skillet and saute the onion for 1-2 minutes, stirring constantly until softened. Stir in all the spices and garlic and  cook for 1 minute.

Add the potatoes and cook over gentle heat about 5 minutes, stirring until they begin to soften.

Stir in the peas and spinach and cook for a further 3-4 minute.

Keeping unused sheets in  a moist towel, lay one phyllo sheet on a clean counter and fold each in half lengthwise.

Place 2 Tbsp of filling at one end of each phyllo sheet. Fold over one corner of the folded sheet to make a triangle. Continue folding the pastry in this way to make a triangular packet. Seal the  edges by brushing with a little water. Repeat with remaining pastry and filling.

Heat the oil for deep frying to 350^oF. Fry the samosas in batches for 1-2 minutes, until golden. Drain on absorbent paper.

Serve with chutney.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE