These pea and paneer samosas are a huge hit in my house and simple enough to make using everyday ingredients. Once cooked, the samosas can be served hot or cold as a snack, starter or lunch with chutney and raita, or with a curry.
TIME TAKEN: 45 MINUTES
1 tbsp sunflower or rapeseed oil, plus extra for brushing
1 small onion, finely chopped
1 carrot, grated
2 cloves garlic, crushed or grated
1 tsp fresh grated ginger
1 tbsp korma paste
1 tsp tomato purée
200g paneer cheese, finely diced
2 tbsp desiccated coconut
175g frozen peas, defrosted
4 sheets filo pastry
1-2 tsp nigella seeds and/or sesame seeds
flaked sea salt
1. Heat the oil in a frying pan. Add the onion, carrot, garlic and ginger to sauté for about 10 minutes until the onion is beautifully soft.
2. Stir in the korma paste, tomato purée, paneer, coconut, peas, 1 tablespoon water and a pinch of salt. Cook for about 5 minutes, stirring frequently, until the filling has all cooked together nicely. Check the seasoning and add more salt if you feel it needs it. Remove the pan from the heat and cool slightly.
3. Preheat the oven to 200C/ 180C fan/gas 6.
4. Cut each piece of the filo pastry widthways into 4 strips, about 10cm wide. Working on four strips at a time, brush each one lightly with oil. To prevent the remaining pastry from drying out, keep it covered with a damp tea towel.
5. Spoon a heaped tablespoon of the filling on to the bottom corner of each lightly oiled pastry strip. Fold over diagonally to create a triangle over the filling. Continue to fold/roll the pastry around the filling, keeping the triangle shape, securing in the filling. Once all 4 strips are filled and folded, place on a baking sheet. Continue with the remaining strips of pastry until you have used all the filling and pastry strips.
6. Brush the top of each samosa with a little oil and sprinkle over some of the seeds. Bake for 15-18 minutes until the pastry is golden and crisp. Once cooked, leave to cool for a few minutes before eating warm with the chutney, or leave to cool completely and enjoy cold.
Vegan/dairy-free The equivalent weight of drained, tinned chickpeas are a tasty and suitable alternative to the paneer cheese.
Pescatarian Roughly chop 200g cooked North Atlantic prawns and use in the place of the paneer cheese.
Meat-lovers Cook 200g lamb, beef or chicken mince in with the sautéed onion mixture until cooked through in place of the paneer cheese.
Now buy the book with £6 off
Our recipes are from The Flexible Family Cookbook by Jo Pratt, which is published by Frances Lincoln, price £20. To order a copy for £14 until 13 September go to whsmith.co.uk and enter the code YOUFLEX at the checkout. Book number: 9780711251687. For terms and conditions, see whsmith.co.uk/terms.