1 large carrot, trimmed and thickly sliced
1 small swede, peeled and cubed
1 parsnip, trimmed and thickly sliced
100g essential Waitrose Garden Peas (frozen)
3 tbsp groundnut oil
1 small onion, thinly sliced
2 cloves garlic, crushed
1–2 tbsp medium curry powder
1 tsp cumin seeds
28g pack fresh coriander, chopped
270g pack Jus-Rol Filo Sheets
4 tbsp essential Waitrose Natural Yogurt
2 tbsp essential Waitrose Mint Sauce
Preheat the oven to 200ºC, gas mark 6. Cook the root vegetables in a pan of boiling water for 10 minutes until just cooked through. Drain thoroughly and then cut into small cubes.
Cook the peas in boiling water for a minute and drain thoroughly. Heat half the oil in a frying pan and add the onion and garlic. Cook over a medium heat for 5 minutes until softened and starting to brown. Add the root vegetables and cook for a further couple of minutes until golden. Stir in the curry powder and cumin and cook for a further minute. Stir in the peas, coriander and seasoning.
Brush a sheet of filo with oil then fold in half. Cut in half across the diagonal to give two triangles. Place a large spoonful of the filling on one end of a triangle of pastry and fold over to cover the filling then keep folding until you have a triangular parcel. Pinch the edges together to seal. Repeat to make 12 samosas. Place on a dampened baking sheet and bake for 15 minutes until crisp and golden. Serve with the yogurt mixed with the mint sauce.
Recipe courtesy of Waitrose – more than 5,000 recipes can be found at www.waitrose.com/recipes