Spicy Filo Triangles Recipe
Here's a quick version of the popular Indian samosas, baked rather than deep-fried for a healthy, light result.
The crisp filo pastry parcels contain a curry-spiced vegetable filling, and they are served hot from the oven with a fresh mango and ginger salsa to make a delicious healthy starter or light snack.
This quick recipe can be prepared and ready to serve in just an hour!
Serves: 4
Makes: 12 Triangles
Ingredients
2 sheets filo pastry, 30 x 50 cm (12 x 20 in) each, about 60 g (2¼ oz) in total
1 tbsp sunflower oil
½ tsp coriander seeds, coarsely crushed Vegetable filling
1 potato, about 170 g (6 oz), peeled and diced
1 small carrot, peeled and diced
55 g (2 oz) frozen peas
1 tbsp curry paste
1 tbsp chopped fresh coriander
pinch of salt Mango and ginger salsa
1 ripe but firm mango
½ tsp grated fresh root ginger
1 tsp lemon juice
1 tsp caster sugar
¼ tsp crushed dried chillies
1 tsp sunflower oil
Method
To make the filling, cook the diced potato and carrot in a saucepan of boiling water for 5 minutes. Add the peas and cook for a further 2 minutes. Drain well and tip the vegetables into a bowl. Stir in the curry paste, coriander and salt, mashing the mixture very slightly to combine. Leave to cool.
Preheat the oven to 200°C (400°F, gas mark 6).
Taking one sheet of filo pastry at a time (keeping the other sheet covered to prevent it from drying out), cut it horizontal into 6 strips, each 30 cm (12 in) long. Brush them with a little of the oil.
Lay one of the pastry strips vertical in front of you and put a rounded tbsp of the filling in the middle of the end nearest to you. Pick up one end corner and fold it diagonally over the filling to make a triangular shape, flattening the filling slightly. Continue folding the strip over in a triangular shape until you come almost to the end. Trim off excess pastry from the end.
Repeat with the remaining filo pastry and filling to make 12 triangles in all.
Place the filo triangles on a non-stick baking sheet, brush the tops with the remaining oil and scatter over the crushed coriander seeds.
Bake for 10–15 minutes or until golden.
Whilst the filo triangles are baking, make the salsa.
Cut the mango flesh from both sides of the flat central stone, then peel the flesh and cut into small dice.
Mix in a bowl with the ginger, lemon juice, sugar, chillies and oil.
Serve the salsa with the hot filo triangles.
Alternatively: You could have yoghurt and mint (Raita) dip, or a chutney
If you need any of these ingredients to try this recipe just pop on over to ShopSpicy to find our wide range of authentic Indian groceries, spices and seasonings