Easy Baked Vegan Filo Samosas

• Vegetarian

• Produce

  • 1 Aubergine, large
  • 2 tsp Coriander, ground
  • 2 tbsp Garlic
  • 1 Leek, large
  • 1 tsp Mango
  • 200 g Spinach, fresh

• Baking & Spices

  • 1 tsp Garam masala
  • 1 Dash Sea salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 1 Spray oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Bread & Baked Goods

  • 150 g Filo pastry

Found on yumsome.com

Description

Ingredients

• 2 tbsp coconut oil
• 1 tsp cumin seeds
• 1 large leek, finely chopped
• 2 tbsp garlic, ginger, and chilli paste*
• ½ tsp turmeric
• 1 large aubergine, finely-diced
• 2 tsp ground coriander
• 1 tsp garam masala
• 1 tsp mango powder (amchur)
• 200g fresh spinach
• Dash sea salt
• 150g filo pastry
• Spray oil, for baking

Directions

• Heat the coconut oil over a medium-high heat, and splutter the cumin seeds for 30 seconds.
• Add the leeks, and fry for around 10 minutes, until they begin to soften.
• Stir in the garlic, ginger, and chilli paste, and continue to fry for another couple of minutes, until the garlic has lost its raw aroma. Mix in the turmeric.
• Add the aubergine to the pan, mix in, and fry for 15-20 mins or so, until it becomes soft.
• Mix in the coriander, garam masala, and amchur, stir well, reduce the heat, and fry for another couple of minutes.
• Add the spinach, and allow to wilt by covering the pan for a few minutes.
• Once the spinach has wilted, uncover the pan, and stir everything together.
• Taste and season, then lightly mash the vegetables. You want a chunky mash, not a smooth one.
• Heat your oven to 200°C, line a baking tray with parchment
• Take a sheet of filo, and cut into 10cm strips (you should get four strips from each sheet).
• Take a strip, and wet it all over with cold water.
• Place a spoonful of the samosa filling into a corner, and smoosh it down a little.
• Fold the bottom corner upward to meet the top of the strip of filo, and press the edges down. It doesnt matter too much if the pastry tears a little.
• Next, flip the parcel over, along the long vertical edge, and again, press down to seal.
• Then flip along the diagonal edge. Press to seal.
• Once again, flip the samosa along the vertical edge, and seal.
• Finally, either trim off, or fold over and seal any excess filo. Press down all around, brushing with a little more water if necessary, to make sure that all edges are sealed. Gently smoosh the filling a little more if necessary, to get it to spread out toward the edges a bit.
• Place on a baking tray, and repeat for the rest of the samosas.
• Spray the top of each samosa with a little oil, and then bake for 15-20 minutes (depending on your oven), until they are golden and crispy around the edges.
• Serve hot or cold, and keep any leftovers in an airtight container for a couple of days. If they stick around that long.

Nutrition