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Photo of Vegetable samosas by WW

Vegetable samosas

0
Points® value
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
20
Difficulty
Easy
You can still enjoy Indian food - tuck in to these tasty samosas.

Ingredients

Potatoes, Raw

260 g, peeled and cut into dice

Calorie controlled cooking spray

1 spray(s)

Carrots, raw

1 small, finely chopped

Onion

1 small, finely chopped

Peas, fresh, boiled

50 g, thawed

Ground Cumin

½ teaspoon(s), level

Coriander, Dried

½ teaspoon(s), level

Chilli Powder

¼ teaspoon(s), level

Turmeric

¼ teaspoon(s)

Garlic

1 teaspoon(s), chopped, puree

Coriander, fresh

1 tablespoon(s), chopped fresh (or mint)

Salt

1 pinch, to taste

Black pepper

¼ teaspoon(s)

Filo Pastry

5 sheet(s), small, thawed if frozen

Instructions

  1. Cook potatoes and carrot in boiling, salted water until tender - about 10 minutes. Drain and partially mash them.
  2. Mist non-stick frying pan with cooking spray. Add onion and cook until softened, about 2 minutes.
  3. Stir onion, peas, cumin, ground coriander, chilli powder, turmeric, garlic puree and fresh coriander or mint into potatoes and carrots. Season to taste. Cool completely.
  4. Preheat oven to Gas Mark 4/180°C/350°F. Mist baking sheets with spray cooking oil.
  5. Cut filo pastry sheets into strips, measuring approximately 30 cm x 10 cm (12 inches x 4 inches).
  6. Place a tablespoon of mixture at one end of a pastry strip. Fold over and over to make a triangle. Repeat to make 20 samosas.
  7. Mist with cooking spray, place onto baking sheets and bake for 25 - 30 minutes, until golden.

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