Leek, Pea and Mint Samosas
Meera Sodha shows us how to make the perfect vegetarian samosas with her Leek, Pea and Mint recipe. This recipe is great for a crowd and you're sure to impress with your handmade treats!
From the book
Fresh India: 130 Quick, Easy and Delicious Recipes for Every Day
The go-to guide for vegetarian Indian cooking
130 stunning recipes with a fresh and light feel
Beautiful puddings with Indian-inspired flavours
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Introduction
These hot and sweet tangled leeks work really well with peas and mint to make an elegant and light samosa. Best served in the summer with a glass of crisp white wine.
Ingredients
| 750g | trimmed leeks |
| 2 tbsp | rapeseed oil |
| 1 tbsp | unsalted butter |
| 1 tsp | black mustard seeds |
| 1 | large white onion, finely sliced |
| 4 cm | ginger, peeled and grated |
| 200g | peas (fresh or defrosted) |
| 1 1/2 tsp | garam masala |
| 3/4 tsp | ground cumin |
| 3/4 tsp | chilli powder |
| 1/2 tsp | ground turmeric |
| 1 1/4 tsp | salt |
| 1 tbsp | lemon juice |
| 10g | fresh mint leaves |
| 1 - 1 1/4 x 270g | packs of filo pastry (each pack makes 18 samosas) |
| 100g | unsalted butter, melted |
| optional: nigella or cumin seeds, to decorate |
Method
1. 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.
2. 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.
3. Preheat the oven to 200°C/400°F/gas 6 and line two baking trays with baking paper.
4. 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.
5. 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.
6. 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.
NOTE: If you don’t want to bake your samosas straight away, put them in a single layer on a non-stick tray without brushing with butter, then place in the freezer. (You can put them into bags when they’re properly frozen.) To cook from frozen, place in a single layer on a lined baking tray and bake for 20 to 25 minutes, until golden, brushing with melted butter halfway through.
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