Baked potato and pea samosas…

• YIELD: 4 Servings
• PREP: 10 mins
• COOK: 15 mins
• READY IN: 25 mins

Ingredients

• 3 Large Potatoes Peeled, Diced & Steamed Until Soft
• 1 Cup Fresh Baby Peas Frozen & Thawed
• 1/2 Cup Spring Onions Sliced Thinly
• 2 Tsp Turmeric
• 2 Tsp Cumin
• 2 Tsp Garam Masala
• 1 Tsp Fenugreek
• 2 Tsp Chilli Flakes
• 1 Tbsp Tomato Paste
• 3 Cloves of Garlic Minced
• 1/8 Cup Warm Water
• 1 Packet Vegan Phyllo Pastry (most are vegan, just check the ingredients)

Instructions

1. Pre-heat oven to 180C
2. In a small bowl, mix spices, garlic and tomato paste with the warm water
3. Mix to a paste- you may need some more water
4. Mix this through the cooked potatoes and add the peas and spring onions- combine really well
5. Using a phyllo sheet folded in half, place a dessert spoon of mix onto one corner
6. Fold into a triangle, and fold over and over until used....use some water to hold in place
7. Do this until the mix is finished
8. Lightly brush each samosa with some rice milk and bake for 10 minutes, turn and bake for another 15
9. Serve with Tofutti sour cream and sweet chilli sauce

• COURSE: Appetizer
• SKILL LEVEL: Beginner