Leek Pea & Mint Samosas
Ingredients | Serves 4 | Cook 30 Mins
- 3/4 tsp Chilli, powder
- 4 cm Ginger
- 750 g Leeks
- 10 g Mint, fresh leaves
- 200 g Peas, fresh or defrosted
- 1 White onion, large
- 1 tbsp Lemon juice
- 1 1/2 tsp Garam masala
- 1 tsp Mustard seeds, black
- 1 1/4 tsp Salt
- 1/2 tsp Turmeric, ground
- 2 tbsp Rapeseed oil
- 3/4 tsp Cumin, ground
- 1 tbsp Butter, unsalted
- 100 g Butter, unsalted
- 1 1 1/4 x 270g packs of filo pastry (each pack makes 18 samosas)
Method
- Wash the leeks well, remove any papery outer layers, then slice into 0.5cm rounds and leave to one side. Heat the oil and butter in a large frying pan and, when hot, add the mustard seeds. When they pop, add the onion and fry for around 10 minutes, until soft and golden, stirring occasionally. Add the ginger, stir-fry for a minute, then add the leeks.
- Cook for a further 10 minutes until soft and sweet, then add the peas, garam masala, cumin, chilli powder, turmeric, salt and lemon juice. Mix thoroughly, cook for a couple more minutes, then take off the heat and allow to cool. When cooled a little – just before making the samosas – chop the mint leaves, add to the mix and stir well.
- Preheat the oven to 200°C/400°F/gas 6 and line two baking trays with baking paper.
- Delicately unroll one sheet of pastry and place on a large chopping board. Brush it lightly with melted butter and layer with another sheet of pastry. Cut the sheets into three horizontal strips (around 10 x 25cm), using a sharp knife.
- Make a cone shape at one side of the strip, place 1 heaped tablespoon of the filling inside the cone, then fold the open side of the cone into the rest of the filo strip to cover and seal it. Keep folding over the rest of the pastry around the shape of the cone until you come to the end of the strip. Cut off any excess pastry and stick the strip down with a brush of melted butter. Pop the samosa on a tray and repeat.
- To bake your samosas, brush them on both sides with butter, sprinkle with the nigella or cumin seeds if using, and bake for 15 minutes, or until golden and crispy. Serve with cucumber and mint raita or some mango chutney.
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By cooking with seasonal ingredients provided by a local fruit and veg box scheme, you can contribute to the development of local, sustainable food networks that offer a more ethical and more robust solution to feeding the planet. You’ll be supporting regional growers and producers who use planet-friendly farming methods in finding alternative routes to market. And all by getting back in the kitchen.
Help us grow our Veg Box Recipes page by sending us your favourite meals, sides, starters and puds, and we’ll feature our favourites on the site. And, to get you started, fill your fridge with seasonal veg from your local Better Food Trader. We’re positive you’ll taste the difference.
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