JO PRATT’S PEA AND PANEER SAMOSAS

We’ve been lucky to work with Jo Pratt since the very early days of City Kids Magazine. Here we have an exclusive, yet to be published recipe, straight from the test kitchen.

 

BAKED PEA AND PANEER SAMOSAS

I’m a huge fan of making family friendly recipes from simple to source ingredients, often using ones that are already sitting in my fridge or cupboard. These crunchy baked filo pastry parcels are a perfect example. Strips of pastry are filled with a mildly spiced vegetable and cheese filling. I have used paneer, a classic Indian cheese, but cottage cheese, feta or even halloumi would work equally as well.

It’s not just the cheese you can be flexible with, as you can increase the spice by swapping the korma paste for a hotter spice such as tikka masala or rogan josh. Once cooked, the samosas can be served hot or cold, as a snack, starter, lunch with mango chutney and raita, or as an accompaniment to a curry feast.

Makes 16

sunflower or rapeseed oil
1 onion, finely chopped
1 medium carrot, grated
2 cloves garlic, crushed or grated
1 tsp fresh grated ginger
1 tbsp korma paste
1 tsp tomato puree
200g paneer cheese, finely diced
2 tbsp desiccated coconut
175g frozen peas, defrosted
4 sheets filo pastry
sea salt
1-2 tsp nigella seeds and or sesame seeds

 

 

Method

Heat 2 tbsp oil in a frying pan. Add the onion, carrot, garlic and ginger, and sauté for about 10 minutes until the onion is beautifully soft.

Stir in the korma paste, tomato puree, paneer, coconut, peas, 1 tbsp water and a pinch of salt. Cook for about 5 minutes stirring frequently until the filling has all cooked together nicely. Check for seasoning and add more salt if you feel it needs it.

Remove the pan from the heat and cool slightly.

Preheat the oven to 200C/180C fan/gas 6.

Cut each piece of the filo pastry into 4 strips. Working on 4 strips at a time, brush each one lightly with oil. To prevent the remaining pastry from drying out, keep covered with a damp towel.

Spoon a heaped tablespoon of the filling onto the bottom corner of each lightly oiled pastry strip. Fold over diagonally to create a triangle over the filling. Continue to fold/roll the pastry around the filling, keeping the triangle shape, securing in the filling.

For more of Jo’s brilliant recipes, or to buy The Flexible Vegetarian  head to jo-pratt.com