Potato and pea samosas

A delicious recipe from WeightWatchers and only 3 ProPoints values per samosa.

Ingredients


  • 350 g (12 oz) potatoes, peeled and cut into 1cm (1/2 inch) cubes
  • 1 tsp sunflower oil
  • 6 spring onions, sliced
  • 1 cm (1/2 inch) fresh root ginger, peeled and grated
  • 1 tsp medium curry powder
  • 0.50 tsp cumin seeds
  • 100 g (3 ½ oz) frozen peas
  • 2 tblsp chopped fresh coriander
  • 4 x 45 g (1 ½ oz) sheets frozen filo pastry, measuring 50 x 24cm (20 x 9 ½ inches), defrosted
  • calorie controlled cooking spray

Method

  1. Preheat the oven to Gas Mark 6/ 200?C/ fan oven 180?C.
  2. Bring a pan of water to the boil, add the potatoes, bring back to the boil and cook for 5-6 minutes until tender. Drain well.
  3. Meanwhile, heat the oil in a small non stick frying pan. Add the spring onions, ginger, curry powder and cumin seeds and cook for 1 minute over a medium heat. Add the peas and 2 tablespoons of water. Cook for 1 minute more.
  4. Mix the spicy peas with the drained potatoes and coriander then spread out on a plate to cool.
  5. Lay a stack of 4 sheets of filo on a clean working surface and then cut the stack in half lengthways to give 8 long strips. Keep the sheets stacked up and cover with a damp tea towel so they don’t dry out as you make the samosas. Working with two strips of filo at a time, place an eighth of the filling at the top of each strip. Bring the top left corner down diagonally towards the right hand side to form a triangle and press down lightly so the filling is spread out evenly. Flip the triangle over repeatedly, working down the strip of filo, enclosing the filling inside the filo pastry.
  6. Repeat to make a total of eight samosas and place on a non stick baking tray, lightly coated with cooking spray. Spray the tops of the samosas with a little more of the cooking spray and bake in the oven for 15 minutes until crisp. Serve one samosa per person.

Notes:

Freezer hints: If you’re going to freeze the samosas, do this before cooking. Freeze on a baking tray, loosely covered with cling film. Once frozen, wrap individually and store in the freezer for up to 2 months. To bake from frozen, cook for 25 minutes at Gas Mark 4/180?C/ fan oven 160?C.





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