These delightful little triangles of joy were inspired by our good friend Meera Sodha. We had to make trays of her perfect little samosas for the photoshoot for her new book, and it served to remind us how easy and how delicious a freshly baked samosa can be. Once you've made a tray of these, you will never want to touch a soggy, greasy supermarket samosa again. The clever thing about the samosa is that, once perfected, by tweaking the vegetables you put in your filling, you can keep these cheap and seasonal all year round. If the idea of folding samosas terrifies you, watch a couple of samosa-related YouTube videos and you will see just how easy it is.
Makes 9 samosas
2 tsp vegetable oil
10 curry leaves
2 garlic cloves, finely sliced
2cm ginger, grated
2 small green chillies, deseeded and finely chopped
1/2 bunch spring onions, chopped
1 tsp garam masala
1 medium sweet potato, peeled and chopped
2 medium carrots, peeled and chopped
100g butter, melted
500g filo pastry
Chopped coriander, to serve
Preheat the oven 180C/350F/gas 4 and line a baking tray with baking paper.
Place a heavy-bottomed pan on a medium heat and warm up the oil. When hot, add the curry leaves to the pan, and, once they have crackled and turned translucent, add the garlic, ginger and green chilli and spring onion and cook until the garlic starts to colour. Add the chilli powder, garam masala and allow the spices to cook for 2 minutes. Finally, add the sweet potato and carrots and a pinch of salt, then allow them to cook in the mixture for a couple of minutes, then add the water and put a lid on the pan and leave to cook for 10-12 minutes, checking occasionally that the mixture isn’t catching on the bottom of the pan. Add a little more water if the mixture appears too dry.
Once the the carrots and sweet potato are just soft, remove from the pan and allow to cool.
When the filling is cool, lay a sheet of filo pastry, (keep the other sheets covered under a damp tea towel as they will dry out quickly) on a clean flat surface. Brush with melted butter and lay another sheet on top. Cut the filo into three equal strips, roughly 10cm x 25cm.
Place a spoonful of the filling in the corner of each strip. Fold the pastry over the filling to make a triangle-shaped parcel. Keep folding the parcel into triangles until all the sides are sealed and the strip is all used up. Brush the final edge with melted butter to seal it. Brush the finished samosa with melted butter and place on the baking tray ready to be cooked. Repeat the process until all the filling has been made into samosas.
Bake in the oven for 15-20 minutes, turning over once to cook both sides. Serve the samosas hot or cold accompanied by a chutney of your choice.