Slightly spicy, and full of flavour, my easy vegan filo samosas are super-yummy, total comfort food, and because they are baked, not fried, contain a fraction of the calories and fat of their more traditional counterparts.
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.
*Garlic, ginger, and chilli paste – pound together 4 cloves garlic, 2.5cm peeled ginger, and half a large green chilli