Vegetable korma samosas
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- 1 tsp rapeseed oil
- 1 onion, finely chopped
- 300g Asda Carrot Cauliflower & Broccoli Medley
- 420g Sharwood’s Korma Mild Curry Cooking Sauce
- 150g peas
- 400g Asda Ready Rolled Filo Pastry, taken out 30 mins before using to come to room temperature
- 1 large egg, beaten
- 5g black onion seeds
- 10g mango chutney, plus extra to serve
Heat the oil in a large pan and add the onion, cook for 5 mins until turning translucent. Add the vegetable medley and cool for a further 10 mins until starting to soften.
Add the Sharwood’s Korma Sauce and cook for 10 mins until starting to reduce and thicken. Add a splash of water if it becomes too thick.
Stir through the peas and cook for a further 2 mins.
Dust a work surface lightly with flour and unroll the pastry. Half each packet of pastry in half so you have four piles of pastry. Now cut the pastry into four equal squares and add a small amount the mixture slightly to one corner of the squares along with a small dollop of chutney. Do the same with the rest of the pastry.
Fold over from the other end of the pastry squares to make a triangle and cement the sides together. Continue with the rest of the pastry and filling mixture.
Brush over the beaten egg equally to all the samosas and sprinkle with black onion seeds.
Cook in the oven for 15-20mins until crispy.
Serve with extra chutney.