Leftover Roast Veg Samosas

Leftover Roast Veg Samosas

Leftover Roast Veg Samosas

Prep Time
30 Minutes
Cook Time
35 Minutes
Ingredients
11
The perfect recipe for those with a fridge full of leftover veg. These tasty little parcels are packed with flavour. The aromatic Schwartz spices will give new life to your roasties and Brussels sprouts. Serve with mango chutney for a snack the whole family will love.

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Ingredients
  • 400 grams (14 ounces) of leftover roast vegetables (roasties, carrots, parsnips, you can even use a Brussels sprout or two) roughly chopped.

  • 1 onion, diced

  • 1 tablespoon Korma Curry Powder

  • 1 tablespoon Ground Cumin

  • 1 tablespoon Garlic Granules

  • 1 tablespoon Ground Ginger

  • 1/2 tablespoon Fennel Seeds , , ground (with pestle and mortar)

  • 1 tablespoon Ground Coriander

  • 1250 grams (or 10 sheets) ready-made filo pastry

  • 5 tablespoons melted butter, for brushing

  • 1 tablespoon Sesame Seed , (optional)

Key Products
Korma Curry Powder

Product Information

£ 1.99/unit,90g
Ground Cumin

Product Information

£ 1.61,28g
Garlic Granules

Product Information

£ 1.80/unit,47g
Ground Ginger

Product Information

£ 1.69/unit,26g
Fennel Seeds

Product Information

£ 1.98/unit,28g
Ground Coriander

Product Information

£ 1.61/unit,24g

Product Information

£ 1.98/unit,43g

Instructions

  • 1 Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the onion, Korma Curry Powder, Cumin and cook for 8 minutes, or until softened but not coloured. Stir in the Garlic, Ginger, Fennel, Ground Coriander and the leftover roast veg. Mix well and then crush gently with a potato masher – don’t overdo it: you want a fairly chunky mixture. Leave to cool.
  • 2 Preheat the oven to 180°C, 350°F, Gas Mark 4
  • 3 Unroll the filo pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn’t dry out.
  • 4 Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
  • 5 Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2 centimetre/ 1 inch border.
  • 6 Take the right corner and fold diagonally to the left, to enclose the filling and form a triangle.
  • 7 Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
  • 8 Brush the outer surface with more butter.
  • 9 Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
  • 10 Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
  • 11 Serve samosas on a sharing plate with a bowl of chutney.
  • 12
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