Monday, February 18, 2008

This is todays photo from our week of photo's... I really love the colour red and how it looks against the gray of the concrete...

And as promised the Vegan Filo Samosas...
This will make 10 Samosas and each one works out to be 1 1/2 Weight Watchers Points each.

For the filling you will need:

1 cup Potatoes, peeled and cut into chunks

1 cup Butternut Squash, peeled and cut into chunks
1/4 cup fresh or frozen Peas
1 cup of Mushrooms cut into chunks
1 medium Onion, chopped

1 tbsp Vegetable oil

1 tsp finely chopped Garlic

1 tsp finely chopped fresh ginger

2 tbsp Soya Cream
2 tbsp Vegetable Stock
1/2 tsp Garam Masala spice blend

1 tsp Turmeric

1/2 tsp red Chile powder

1 tsp Salt

1 tsp Pepper
1/2 Lemon, juiced

and to make the Samosas you will also need 10 sheets of a really good Filo pastry and some spray oil.
First prep all of you vegetables and have them all ready to go, the reason for this is you don't want to be prepping as your going along as you want this to be something quick and easy.
In a pan part boil the Butternut Squash and the Potato as you would if you were doing a roast, when done drain and set aside.
In a large frying pan add the oil and heat to a medium heat. First add the Onion and start to cook till it gives of that aroma that makes your mouth water. Then add the Garlic and Ginger, remember to keep this moving as you don't want it to catch and burn.
To this now add the other spices and ingredients and cook for another two minuets before adding the part cooked Potatoes and Squash, add 2 tbsp of Soya Cream and the same in stock and cover on a low heat for 15 minuets. 
The mix is ready when the Potatoes and Squash are cooked through and the sauce is starting to thicken.
Leave this mix to cool, this should take about an hour. I tend to make a lot more than I need as it keeps at this stage for up to two days in the chiller.
To make each Samosa you need to cut the Filo pastry in to half length ways making two long strips. Keep all the unused pastry covered with a damp but not wet cloth.
At one end of the strip place a heaped tablespoon of filling at one corner at an angle, the best way to think of it is that your turning down one corner of a bed.

Next fold the part with the filling in over so the corner with the filling now goes to the top and you can see a triangle form. You then needs to fold this triangle over like you would if you were closing a book. Now keep on repeating this little routine 
till you have your Samosa done and all the Filo sheet used up.
Now take another sheet and put the first on it and repeat the folding motion again. As you get to the end spray a little of the oil on the last fold to keep it together. 
Repeat this all till you have your 10 Samosas.
When you are ready to bake the Samosas place them on some grease proof paper and spray them all with a little spray oil on both sides. Place them in a medium oven for about 15-20 minuets turning them over once. Every oven is different but what you want is a golden colour pastry on both sides, the filling is cooked so all you are doing is cooking the pastry.
When you remove the Samosas from the oven place them on a cooling try so the do not go soggy.
I hope you enjoy them as much as Baz does...
Bear. X

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