Miguel Barclay’s vegetable samosa tart
- 3 baby potatoes, cut into chunks
- ½ carrot, peeled and cut into chunks
- ¼ red onion, sliced
- 1tsp curry powder
- A few broccoli florets
- Handful frozen peas
- 3 x 10cm-square sheets filo
- 2tsp olive oil
Preheat the oven to 190C/170C Fan/Gas 5.
Heat 1tsp of the olive oil in a pan and gently cook the potato for 10 mins until softened. Add the carrot and red onion and sprinkle over ½tsp of the curry powder. Cook for 4 mins, add the broccoli and peas, and cook for 1 min more.
Arrange the filo squares on top of each other in a round ovenproof dish smaller than the filo sheets.
Put the cooked veg into the dish and scrunch the edges of the pastry inwards over the filling, leaving an opening in the centre. Drizzle with 1tsp olive oil and dust with the rest of the curry powder. Bake for 10 mins, or until the filo is golden, then serve.