One of our favourite zero-waste recipes, hands down, is samosas, typical of the Middle Eastern countries. This dish has countless variations, depending on the region you visit. The ones we usually prepare are Indian samosas (stuffed with potatoes, peas and dill or even spicy meat) but with filo pastry instead of flour.
| Ingredients |
• 400 g. of boiled potatoes.
• 200 g. of cooked peas.
• 1 tablespoon dill.
• EVO.
• 1 tablespoon Garam Masala.
• 10 sheets of filo pastry.
| Steps to follow |
• Heat a frying pan (or wok) with a drizzle of olive oil to sauté the potatoes and peas over medium heat. It is advisable to smash them a little so that the flavours of the spices impregnate the whole thing.
• Add the dill and Garam Masala and sauté for about 3 more minutes.
• Let the filling cool down a bit before making the filo pastry pockets.
• Unroll the pastry and cover it with a damp cloth while handling each sheet.
• Stretch a sheet over a clean surface and brush it with oil. Then fold the sheet in half and repaint the surface.
• Place a tablespoon of the filling on the left end of the sheet, leaving about 2 cm in border, to be able to close the samosas.
• Hold the left edge of the sheet (being careful not to drop the filling) and bend diagonally to the right, creating a triangle. Continue bending the filo pastry until it reaches the far right.
• Paint the end of the sheet to close the triangle and place on an oven tray, covered with parchment paper.
• Repeat with the remaining 9 sheets.
• Preheat the oven to 200 degrees Celsius and bake the samosas for about 20 minutes.
• Tip: Serve with spicy mango Chutney.
Recendo 