Frozen veg is fantastic to have at your fingertips – see my Freeze tip for how to make your own.
MAKES 12 FOR NOW
20 MINUTES PREP
45 MINUTES COOKING
2 large glugs of oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp garam masala
½ tsp ground turmeric
pinch of chilli powder
1 small potato (sweet or white), finely diced and boiled until tender
2 handfuls of frozen mixed small veg (peas, carrots, sweetcorn and peppers work really well)
1 tbsp chopped coriander leaves
1 packet of filo pastry (if frozen, leave to defrost)
melted butter, for brushing
1 tbsp sesame seeds
1. Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment.
2. Heat the oil in a large frying pan over a medium heat, then add the onion, stirring until softened, about 5-10 minutes. Add the garlic and spices and stir continuously until the aroma hits you, about 20 seconds, then add the potato and frozen veg. Cook for about 10 minutes until the veg is heated through. Season with salt and pepper, stir in the coriander leaves and set aside to cool.
3. Unroll the filo pastry and peel off one sheet, covering the remaining sheets with clingfilm so that they don’t dry out. Lay the filo on your work surface and brush with butter. Fold in one third of the pastry towards the centre, brush with butter again, then fold another third into the centre, so you end up with one long strip, made up of three layers.
4. Brush the strip with melted butter. Place a heaped teaspoon of filling off centre, about 2.5cm from the end of the pastry strip that is nearest you. Fold over one of the corners to cover the filling to make a triangle. Fold the filling over, keeping the triangle shape. Continue folding, making sure that all points are tucked in. Brush with butter and sprinkle with sesame seeds. Continue until you have used up all your filling. Put the samosas on to the baking sheet and bake for 20-25 minutes, turning halfway through, until golden and crisp, then serve. Try your cheat’s vegetable samosas with mango chutney.
FREEZE Most supermarket mixed veg contain a variation on carrots, peas, peppers, sweetcorn – make your own by chopping up these vegetables, or your own blend, into 5mm 1cm cubes (removing any seeds and stems), flash-freezing on a covered tray, then transferring to a labelled resealable freezer bag to freeze.
Recipe from The Ice Kitchen: Fast Fresh Food To Fill Your Family and Your Freezer by Shivi Ramoutar, published by HarperCollins on e-book (£7.99) and hardback (£16.99)