Perfect Party Nibbles - Pea and Potato Samosas
It's almost Christmas and for me that means LOADS of entertaining and, after many years of putting on big festive parties, I can assure that the more that you make in advance, the happier you'll be on the day.
These samosas are truly out of this world. It's as simple as that. What's more, they're great party food as you can literally serve them on trays straight from the oven and people can just eat them with their hands - no washing up! Don't be afraid of the spices in this recipe, once they're mixed with the potatoes and peas they really mellow out and blend into subtle deliciousness.
Perfect Party Nibbles - Pea and Potato Samosas
Makes 20
3 tbsp vegetable oil
½ tsp mustard seeds
60g chopped onion
1 tsp finely chopped ginger
60g frozen peas
1 tbsp ground coriander
1 tsp ground cumin
¼ tsp red chilli powder
¾ tsp garam masala
½ lemon
salt, to taste
600g potatoes, peeled, boiled until soft and crushed into large lumps
4 tbsp chopped fresh coriander leaves
packet ready-made filo pastry
5 tbsp melted butter, for brushing
Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, lemon juice and salt. Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.
Preheat the oven to 200C/400F/Gas 6.
Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas.
Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
These samosas are truly out of this world. It's as simple as that. What's more, they're great party food as you can literally serve them on trays straight from the oven and people can just eat them with their hands - no washing up! Don't be afraid of the spices in this recipe, once they're mixed with the potatoes and peas they really mellow out and blend into subtle deliciousness.
Perfect Party Nibbles - Pea and Potato Samosas
Makes 203 tbsp vegetable oil
½ tsp mustard seeds
60g chopped onion
1 tsp finely chopped ginger
60g frozen peas
1 tbsp ground coriander
1 tsp ground cumin
¼ tsp red chilli powder
¾ tsp garam masala
½ lemon
salt, to taste
600g potatoes, peeled, boiled until soft and crushed into large lumps
4 tbsp chopped fresh coriander leaves
packet ready-made filo pastry
5 tbsp melted butter, for brushing
Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, lemon juice and salt. Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.
Preheat the oven to 200C/400F/Gas 6.
Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas.
Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
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