FETA & SWEETCORN SAMOSAS
These light and crispy Indian veggie snacks freeze really well and make a great party bite
Provided by Roopa Gulati
Categories Dinner, Starter
Time 50m
Yield Makes 14
Number Of Ingredients 9
Steps:
- Cook the sweetcorn in a pan of boiling water for about 3 mins. Drain and set aside. Heat 2 tbsp of the oil in a wok or large pan. Toss in the cumin seeds and cook, shaking, for about 30 secs until they take on a nutty aroma. Add the onion and cook until softened. Stir in the corn, garam masala, lime juice and feta, and cook for 1 min until any liquid evaporates. Leave to cool.
- Heat oven to 200C/180C fan/gas 6. Lay out a sheet of filo and cut in half lengthways. Brush with some of the remaining oil, then spoon 2 tbsp of sweetcorn mixture on top of each half. Fold each over into a triangle. Repeat with the remaining filo sheets, oil (reserving about 1 tbsp) and mixture. Put the cornflour in a small bowl and add enough water to make a thin paste. Brush the paste over the triangle edges so the seals are secure. The samosas can be frozen at this point. Put them on a tray lined with cling film and freeze until firm before bagging and sealing.
- Put the samosas on a baking tray. To cook straight away, brush tops with reserved oil. Bake for 15 mins until golden and crisp.
Nutrition Facts : Calories 131 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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