Being a Cambridge student leads to a lot of questions when I get home. ‘Is everyone incredibly posh? Do you know anybody related to a Lord or Earl? Did everyone go to Eton?’ My answer to all these is, perhaps disappointingly, no. I found myself getting slightly swept up in the Cambridge bubble though when I exclaimed in Cambridge, ‘Oh, this Sainsbury’s doesn’t have any filo!’ Happily, my very #firstworldproblem must have been heard by the Sainsbury’s gods as a few weeks later there it was alongside the puff and shortcrust.
My initial plan had been for a spinach and filo pie, but that had long been made at home and gone by the time this filo was found. Samosas were the main result of a brief ‘filo recipe’ Google, but I was sceptical that with my highly limited store cupboard ingredients they would turn out bland. Luckily, I gave them a go anyway and I was so pleasantly surprised! It turns out a generous hand with the curry powder can bypass the myriad range of spices and herbs that would normally provide some complexity of flavour. These proved highly therapeutic to make due to the repetitive buttering and folding of pastry, and highly addictive to eat!
Giant veggie samosas
- 1 onion
- 1 small sweet potato, peeled and diced to 1cm chunks
- 100g butternut squash, peeled and diced to 1cm chunks
- 2 cloves of garlic, crushed
- 3 large handfuls of spinach
- 2 handfuls of peas
- 1 heaped tbsp. of medium curry powder
- 75g butter
- 1 packet filo pastry
- nigella seeds, for sprinkling
Finely dice the onion and sweat in a drizzle of oil until soft. Add the sweet potato and butternut squash and cook until cooked through, adding a splash of water to stop them sticking and stirring regularly, around 10-15min. Add the remaining veg and curry powder and cook until the peas are cooked through and the spinach wilted. Leave to cool slightly.
Preheat the oven to 180’C. Melt the butter in a mug in the microwave. Unroll the filo, keeping the pastry you are not working with covered to prevent it drying out. Take one sheet of filo, lay it flat and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Place one tablespoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Next, fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Finally, brush the samosa with more butter, sprinkle with nigella seeds and place onto a baking sheet. Repeat with the rest of the pastry and filling. Bake in the centre of the oven for 25-30 minutes, or until the samosas are golden and crisp,