A message from Lucy
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So I had this mad idea the other day that I wanted to make some samosas! I was actually in the car on the way to the supermarket and thought “right I’m going do this!”. We have various of spices at home so I knew I would be ok on that front and remembered that we also had some sweet potatoes left over from the sweet potato gnocchi I made.
I was wandering around the supermarket thinking what I could put in them and then came up with goats cheese, peas and LOTS of spices! Once back home the oven went on to roast the sweet potatoes and I got all the spices ready.
The great thing about this filling is that it’s so easy and you can keep adding spices to get the right depth of flavour! They result is that they’re quite hot though so if you want to tone the heat down be sure not to put too many dried chilies in the mixture. When Dean found out what was going in my samosas he was slightly disappointed as they didn’t have any meat in them but said he would forgive me this time! 😂
Now for what I thought would be the scary part – putting them together. The good news is that it’s actually a walk in the park and really fun to get stuck in. I could hardly wait to see what they looked like when I took them out the oven! I’m happy to report that they were so crisp and smelt delicious.
When you make your first samosa, like me you’ll be chuffed! They looked just like real ones that you’d get in an Indian restaurant!
These samosas are best eaten quite soon after they come out the oven as they will be very crispy, just be careful as they are VERY hot! If they sit for too long they loose their crispiness.
That weekend Dean and I went to see the local fireworks and after went for an Indian meal. Dean suggested we order a samosa to compare, so we did! Dean said he actually preferred mine which was really sweet of him. But just goes to show that you can do these things if you put your mind to it.
My mum also had some to try and she said I had amazed her, that they were delicious and asked if I could make some more! One of our chief food tasters Tony really enjoyed them too and text me just saying ” WOW”! It was really great to have some nice feedback.
I have learnt so much from her book and it has inspired me to get really creative with my Indian cooking.
Here is a step by step guide of how to wrap your samosas.
Unroll the filo pastry very carefully and place the sheets on a plate. Get a wooden board out and lie one sheet of pastry on the board and brush it with melted butter. Then place another sheet on top and gently using your hands make sure they are stuck together.
Cut the sheets horizontally into 3 equal strips using a sharp knife.
Make a shape of a cone on one side of the strip and place about 1-2 heaped tablespoons of the filling inside.
Fold the open side of the cone into the rest of the filo pastry, cover and seal. Keep folding the rest of the pastry around the triangle so it is all sealed. Cut any excess pastry off.
Brush each samosa with butter, sealing all the edges. Then brush both sides and place on a baking tray lined with greaseproof paper.