Slightly spicy, full of flavour, my easy vegan filo samosas are yummy comfort food, and since they are baked, contain a fraction of the calories of fried ones.
I know, I know, samosas are not supposed to be made with filo pastry but I had a half a pack in the ‘fridge which needed to be used up, and y’know what? It totally works.
Y’know what else works? Ensconcing yourself in the kitchen, cooking all the things, while you eagerly await a call from your son, telling you that you are now a granny.
I know, right!
I can’t tell you how many times I’d been checking my ‘phone, to make sure it really was not on silent.
I badly needed a distraction.
Introducing My Granddaughter
Weighing in at a healthy 7lbs, Raven finally put in an appearance at 8.30pm April 10th, and I couldn’t be happier for Josh & Vicky. I don’t think I’ve ever witnessed my son being so completely over the moon!
Why have I waited a couple of weeks to post this recipe? Because baby cuddles. Obvs. And lots of them.
Vegan Filo Samosas
Even though when we were in India and Malaysia, I both bought and made a megaton of samosas, I tended to always make them with the more traditional peas, potatoes, and spinach (when it was available). However, since we were heading off to the UK for the aforementioned schnuggles, I wanted to use up everything in the 'fridge.
I laugh in the face of tradition. Eheheh.
To be honest, I could have made yet more soup but really, after almost six weeks of living on little else than soups, smoothies, and congee (due to my dental surgery), I wasn’t sure I was quite ready to face yet more soup. Now that I can eat again (albeit very carefully), I’m getting hankerings for burgers, sausages, sandwiches, and in general, things which are pretty substantial... although I do still have to be careful about what I eat.
My samosas are really easy to make, and of course, are open to interpretation (use your favourite veg combo). If you want to be more traditional, you can deep-fry them. Some of us need to watch our waistline though (oh hello, me), hence baking them in the oven; they are no less delicious, and in fact, are a good deal less greasy than some of the ones I've bought from street carts.
The most difficult part of this recipe is folding the filo but once you have the hang of it, it’s actually not complicated. Simply follow these images, and you’ll be fine.
Start by cutting a sheet of filo into strips about 10cm wide. Take a strip, and wet it all over with cold water. Place a spoonful of the samosa filling into a corner, and smoosh it down a little.
Fold the bottom corner upward to meet the top of the strip of filo, and press the edges down. It doesn't matter too much if the pastry tears a little. Next, flip the parcel over, along the long vertical edge, and again, press down to seal. Then flip along the diagonal edge. Press to seal.
Once again, flip the samosa along the vertical edge, and seal. Finally, either trim off, or fold over and seal any excess filo. Press down all around the edges, brushing with a little more water if necessary, to make sure that all edges are sealed. Gently smoosh the filling a little more if necessary, to get it to spread out toward the edges a bit.
Place on a baking tray, spray with a little oil, and then bake in a hot oven for around 15 minutes, until the samosas are golden and crispy around the edges.
BTW, if you want to see lots of picspam, check out the yummy food in Fort Kochi!
Easy Baked Vegan Filo Samosas
- 2 tablespoon coconut oil
- 1 teaspoon cumin seed
- 1 large leek finely chopped
- 2 tablespoon garlic ginger, and chilli paste*
- ½ teaspoon turmeric
- 1 large aubergine finely-diced
- 2 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon mango powder amchur
- 200 g fresh spinach
- Dash sea salt
- 150 g filo pastry
- Spray oil for baking
Make the filling:
- Heat the coconut oil over a medium-high heat, and splutter the cumin seeds for 30 seconds.
- Add the leeks, and fry for around 10 minutes, until they begin to soften.
- Stir in the garlic, ginger, and chilli paste, and continue to fry for another couple of minutes, until the garlic has lost its raw aroma. Mix in the turmeric.
- Add the aubergine to the pan, mix in, and fry for 15-20 mins or so, until it becomes soft.
- Mix in the coriander, garam masala, and amchur, stir well, reduce the heat, and fry for another couple of minutes.
- Add the spinach, and allow to wilt by covering the pan for a few minutes.
- Once the spinach has wilted, uncover the pan, and stir everything together.
- Taste and season, then lightly mash the vegetables. You want a chunky mash, not a smooth one.
Heat your oven to 200°C, line a baking tray with parchment
Make the samosas:
- Take a sheet of filo, and cut into 10cm strips (you should get four strips from each sheet).
- Take a strip, and wet it all over with cold water.
- Place a spoonful of the samosa filling into a corner, and smoosh it down a little.
- Fold the bottom corner upward to meet the top of the strip of filo, and press the edges down. It doesn't matter too much if the pastry tears a little.
- Next, flip the parcel over, along the long vertical edge, and again, press down to seal.
- Then flip along the diagonal edge. Press to seal.
- Once again, flip the samosa along the vertical edge, and seal.
- Finally, either trim off, or fold over and seal any excess filo. Press down all around, brushing with a little more water if necessary, to make sure that all edges are sealed. Gently smoosh the filling a little more if necessary, to get it to spread out toward the edges a bit.
- Place on a baking tray, and repeat for the rest of the samosas.
- Spray the top of each samosa with a little oil, and then bake for 15-20 minutes (depending on your oven), until they are golden and crispy around the edges.
- Serve hot or cold, and keep any leftovers in an airtight container for a couple of days. If they stick around that long.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml