This is a great recipe, found on the Slimming World website.
The one ingredient I missed out this was amchoor (dried mango powder), because I couldn’t find any locally. But 1 teaspoon could be added to the filling.
My pastry was bigger than the recipe suggested, so my samosas were MASSIVE! Maybe a wee bit big, to be honest. But it was fun to try.
The filling was yummy, and the chutney was a hit with most guests – I was a bit dubious about it, but think it would taste lovely with lamb. I added a little balsamic vinegar, instead of water – it added flavour and I think cut through some of the herbiness. By the way, don’t be alarmed by the amount of herbs needed! It looks like alot but the chop and blend down to make a suitable amount of chutney.
I prepped these the night before, so I could just put them in the oven when I got in. I layered them with baking paper, and kept them in the fridge in a sealed box. They went a bit soggy, but peeled away from the baking paper layers just fine, and cooked (as per the instructions) to perfection.
Slimming World Syns: 1 Syn per serving.
1 tbsp mild curry powder
397g/14oz potatoes, peeled, boiled and mashed
113g/4oz frozen peas
4 tbsp finely chopped coriander
1 red chilli, deseeded and finely chopped
3 jumbo filo pastry sheets (50cm x 24cm)
Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the curry powder, potatoes and peas and stir-fry for 4-5 minutes. Remove from the heat and add the chopped coriander and red chilli, season well with salt and set aside.
Preheat the oven to 190°C/Gas 5. Line a large baking sheet with baking parchment. Working swiftly, place the three filo sheets on top of each other and cut them in half widthways. Then cut each half into three even strips lengthways to give you a total of six strips of filo per sheet (18 strips in total).
Lay the strips on a clean work surface and lightly spray with low calorie cooking spray. Place a teaspoon of the potato filling at the bottom of each strip and fold the pastry diagonally to enclose the filling and form a triangle. Press down on the pastry and fold again until you reach the end of the strip leaving you with a triangular pastry parcel. Repeat with the remaining strips and filling to make 18 parcels.
Place the parcels in a single layer on the prepared baking sheet, spray with low calorie cooking spray and bake for 15-20 minutes or until golden and crisp. Remove from the oven and serve warm with the hara chutney.
113g/4oz fresh coriander and
57g/2oz fresh mint, finely chopped
1 tsp peeled and finely grated ginger
2 green chillies, deseeded and finely chopped
Juice of 2 limes
2 tsp sea salt
¼ tsp artificial sweetener
Place all the ingredients in a food processor with 71ml/2½ fl oz of water and blend until smooth. Set aside until needed.