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Giant Potato and Cauliflower Filo Samosa

By: Ramonas Cuisine from ramonascuisine.com
Giant Potato and Cauliflower Filo Samosa

"This samosa, despite being almost made from scratch is so easy to make and a lot healthier than the regular deep fried samosas, it contains potato and cauliflower and some spices and it is seriously delicious. Another aspect that I also like about this recipe is that filling is made in one pot and then literally layer some pastry, in a few words, it’s as easy as pie to put this together. This Sri Lankan inspired vegetarian recipe is a pie-like snack or it can make a beautiful meal on its own, nice in taste."

NotesThis recipe will make two pies. Do you guys throw away the greens/ leaves from the cauliflower?! Oh, nooo!! Please don’t! They’re super delicious and such a shame to waste them. I used them here in this recipe washed thoroughly and chopped. Super tasty * Coriander powder it’s super easy to make it at home - by simply roasting the seeds and then putting them in an electric grinder. Coriander powder is great to have in pantry cupboard as it is a great addition to any soup, in casseroles, stews, curries, and marinades.

Click here for the easy recipe

Serves8 people

Preparation Time15 min

Cooking Time20 min

Ingredients

  • 900 g of organic potatoes peeled and cubed
  • 15 pastry sheets
  • 50 ml oil or butter
  • 1 leak halved and thinly sliced
  • 1/2 cauliflower head washed and made into small florets
  • 1/2 tsp of fresh grated ginger
  • 2 garlic cloves
  • 1/2 tsp coriander powder *
  • 4 spring onions finely chopped
  • 1/4 tsp black pepper freshly ground

  1. Chop onion and place into a deeper pan with 1 tbsp oil or butter along with the garlic, seeds and chilli if you choose to use. Cook for 2 min covered stirring occasionally.

  2. Add the finely shaded leek and cook for a further 2 min covered.

  3. Add the curry powder, black pepper, salt, turmeric powder and the cubed potatoes. Stir well and add a drizzle or two of water or milk. Cook covered for 10 mins stirring from time to time.

  4. Add the cauliflower florets and the chopped leaves * ( see recipe notes ) and cook for another 6-7 min. Add the curry leaves slightly ripped.

  5. When the potatoes and the cauliflower are soft, it’s ready. Grab a fork or a potato musher and partially mush some of the potatoes. You want some chunks too for texture so do not mush it completely. Mix

  6. Preheat the oven at 190*C. Place a parchment paper in a tray. I used 2 pizza trays.

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