9 Jan 2010
I am very lucky to have home grown produce nearly all year round provided by Mr & Mrs B, my boyfriends parents. Last autumn we had a bumper crop of squash and pumpkin which we are still using, so it’s for this reason I decided to adapt the more traditional vegetable samosa recipe to use pumpkin rather than potato. I have a large batch to make for a fundraising curry night and so wanted to perfect the recipe first. As I'll have quite a few to make I've decided to use filo pastry for ease.
Pea & pumpkin samosas with cucumber & yoghurt raita
Makes 10 large or 20 small samosas
300g pumpkin, small dice
1 onion, small dice
1 clove of garlic
5mm thick slice of ginger
1 tsp garam masala
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp tumeric
1 packet of filo pastry, 250g approx
For the raita:
6 tbsp natural yoghurt
1 inch long piece of cucumber, grated
½ tsp cumin seeds
1 tbsp fresh coriander, roughly chopped
Sea salt & freshly ground pepper
Fresh green chillis optional
Firstly cook the peas, if using fresh peas cook for 5-6 minutes until they start to soften, if using frozen cook according to packet instructions. Once cooked drain and refresh with cold water. Prepare the pumpkin by firstly slicing into large slices, remove the seeds and the skin then chop the flesh into small evenly sized pieces. I usually use 1cm dice for this recipe. Set aside the vegetables for later use.
Place the cumin and coriander seeds in a dry pan and heat for around one minute until you can smell them roasting and they colour slightly. Using a pestle and mortar lightly crush the spices and set aside.
Finely chop the onion, garlic and ginger and place in a large pan with a splash of vegetable oil. Add the spices and cook on a low heat for 5 minutes until the onion begins to soften. Add the peas and pumpkin, mix well and cover the pan with a lid.. Cook on a low heat for 15-20 minutes until the pumpkin has softened. Transfer the vegetable mixture to a bowl and leave to cool, this can be prepared up to several days in advance and kept in the fridge.
Break the egg into a small bowl and whisk with a fork. Unwrap the filo pastry and keep covered with a tea towel or similar whilst working. Take one sheet of pastry at a time and cut into long strips. If making a standard size samosa the strips should be approximately 8cm wide, for small samosas 5cm. Using one strip at a time to start fold over the near end of the pastry strip to form a triangle, fold the triangle over on itself again, then unfold. Into the second triangle marked out on the pastry place a heaped teaspoon (or tablespoon for a large samosa) of the pea & pumpkin mix, then fold over the first triangle to form a pocket. Using a pastry brush seal the edges with the beaten egg, then continue to fold over the triangle until all the strip of pastry is used up, sealing the edges with egg. The pastry should be long enough to fold at least 3 or 4 times, use a knife to trim off excess pastry if needed.
Line a baking sheet with baking paper and place the prepared samosas onto the tray in a single layer. Place in the middle of an oven on 200°C for 10 to 12 minutes until lightly browned. Although samosas can be deep fried I prefer this method of cooking them in the oven as it is easy and healthier.
To make the raita combine all the ingredients, mix well and season to taste, Fresh green chillis can be finely sliced and added if you like it hot!