Veggie and Cajun Lentil Samosas
This recipe is a collaboration between littleseed and Merchant Gourmet, producers of plant based simplicity. These yummy samosas are great for packing up in lunchboxes or as part of a picnic. Alternatively they make a great addition to a party buffet.
Ingredients
2 medium potatoes – washed and diced
1 large carrot – peeled and diced
1 tbsp frozen peas
½ tsp ground cumin
250g packet of Cajun Style Lentils and Red Kidney Beans
2 tbsp cold water
200g packet of ready-made filo pastry sheets
Method
Add a drizzle of littleseed extra virgin British rapeseed oil to a frying pan on a medium heat. Add the diced potato and carrot and cook for 5 minutes until softened.
Add the ½ tsp cumin to the pan along with the frozen peas and cook for another minute.
Add the packet of Spicy Cajun Style Lentils and Red Kidney beans and the water then cook on a low heat for 5 minutes. Season with salt and pepper. Turn off the heat and set aside to cool.
Preheat the oven to 200/Gas Mark 6.
Open up the packet of filo pastry and cut each sheet into two long thin rectangular sheets.
Take one strip of filo pastry. Place a tbsp of the cooled mixture at one end and then fold over the pastry corner to make a triangle. Keep folding the pastry until all the sides are sealed.
Repeat until you have run out of samosa filling.
If you need any help with your folding technique check out youtube for some “how to” videos like this one.
Pour a few tbsps of oil into a small bowl and using a pastry brush, brush the outside of each samosa lightly with oil.
Bake in the oven for 20 minutes, turning the samosas over after 10 minutes.
Serve with pickles and mango chutney.
Prep Time
15 minutes
Cooking Time
20 minutes
