Recipe for homemade Coconut Vegetable Samoosas, served with a pineapple chutney


Makes 30
2 x 500g Findus Wok Thai frozen vegetables, defrosted
3 tsp PnP cook additions Garlic, Ginger and Dhania paste
400ml (1 tin) coconut cream
salt and pepper
1 roll (500g) PnP phyllo pastry, defrosted
1 Tbsp cornflour
2 Tbsp water
oil to fry

Makes 1 cup chutney

20g butter or oil
90g brown sugar
1 tsp PnP Cook additions crushed garlic, ginger and dhania paste
400g (1 whole) pineapple, peeled and cubed
zest and juice of 1 orange
salt and pepper

How to
Start with your chutney so that the flavours can mingle and mature. If your pineapple is sour and slightly under ripe, all the better, the brown sugar will balance the flavours well.

After peeling, chop the pineapple into about 1cm dice. Finely grate the orange, and squeeze the juice into a measuring cup. Top up with water until it reaches 150ml.

Melt the butter in a medium sized pot and add the brown sugar. Heat until it starts to get syrupy (takes about 5 minutes). Add the chopped pineapple and season well. Boil until tender and only a small amount of the juice is left, about 10 minutes, then remove from the heat.

Always keep the phyllo pastry between 2 clean, slightly damp dishtowels or wrap in clingfilm so that it doesn’t dry out. Dried phyllo pastry will be difficult to roll and will crack and split so your samoosa filling will fall out.

While the Chutney cools, start on your filling.

Using a sharp knife or a blender, roughly chop the defrosted vegetables until they will fit comfortably in a samoosa. Squeeze well and discard the watery juice.

In a medium hot pan fry the garlic mix paste until its starts to get aromatic and you can smell the flavours. Add the tin of coconut cream and boil for 10 minutes until reduced to half.

Add the chopped and drained vegetables and mix. Season well with salt and black pepper then leave to cool and marinade for about 30 minutes.

Mix the Cornflour and water together to make a thin paste, and set aside with a pastry brush.

Stack the Phyllo sheets equally on top of each other, with the longest edge in front of you.

Slice down to make 4 strips per sheet. The strips will be about 10cm thick and 36cm long.

Take one rectangle of pastry, with the shortest side facing you, and place a tablespoon of filling in the bottom right corner.Take the bottom left corner of pastry which has no filling and fold it over the filling to form a triangle. Flip the filled triangle over to the opposite end so that you are working your way up the pastry. Brush the top with the cornflour paste and seal.

Heat a pot of oil until a speck of pastry crackles in it.Add the samoosas one by one, making sure not to crowd the pot. Fry until golden and heated through, about 5 minutes and serve with the warm pineapple chutney.

Alternatively brush the samoosas with melted butter and bake at 180°C for 20 minutes.

Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson

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