(Recipe makes 3 large samosas)
- 260g potatoes (approx 1 large potato – I used Maris pipers), cut into 3/4 inch cubes)
- Couple of big handfuls of Spinach
- 1/2 onion, diced
- 1 garlic clove, finely chopped
- 200ml vegetable stock
- Sprinkle of smoked paprika and cumin
- Salt and pepper
- 3 filo pastry sheets (about 60g)
- Preheat your oven to 200C/400F/Gas mark 6 and line a baking tray with parchment.
- Start by frying the onion, garlic and potato in light olive oil spray in a saucepan. Fry for 8 minutes on a medium heat till the onions have softened.
- Add the smoked paprika, cumin, salt and pepper then stir for a further minute. Now add your vegetable stock and simmer until your potatoes are tender and cooked through – add some more stock if you need to.
- Stir in your spinach until wilted then set the Saag Aloo aside to cool for 15 minutes.
- Lay out a filo pastry sheet and fold it in half so there are now 2 layers of pastry. Now add 1/3 of the saag aloo mixture to the top right hand corner of you pastry. Mould this into a triangle shape so you can fold the top left corner of pastry over the saag aloo at an angle. Now carefully fold over the rest of the pastry and press down the open edge.
- Turn the pastry over then repeat these steps till the samosa is completely folded. Do this with the other two samosas then place onto your baking tray.
- Cook in the oven for 10-15 minutes or until golden and crispy. Serve with your favourite curry to dip in or even just as a snack – Enjoy!
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