Try Chetna Makan's delicious baked pastry samosas. Perfect for picnics, lunchboxes or as an afternoon snack.
Recipe adapted from Chetna’s 30 Minute Indian, published by Mitchell Beazley (10 Jun. 2021)
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Preheat the oven to 200ºC, gas mark 6. Put the potatoes in a saucepan of water and bring to the boil. Cook for 5 minutes. Add the peas and cook for 3 minutes more until the vegetables are cooked through.
Drain the vegetables and put into a large mixing bowl, then add the chilli powder, ½ tsp sea salt flakes and chaat masala and mix together with a potato masher. Season again to taste, then Allow to cool.
Lightly flour the work surface and the pastry, then roll it out into a rectangle, roughly 38x25cm. Cut in ½ lengthways. Divide the potato mixture in ½ and spoon each portion along the middle of each pastry rectangle, as if making sausage rolls. Brush the pastry edges with the beaten egg, roll up into 2 long cylinders and press the edges together to seal. Brush all over with beaten egg.
Cut each cylinder into 8 lengths and place on a baking sheet lined with baking parchment. Bake for 25 minutes or until golden and piping hot throughout. Serve warm.
Typical values per item when made using specific products in recipe
Energy | 770kJ/ 184kcals |
|---|---|
Fat | 9.3g |
Saturated Fat | 4.6g |
Carbohydrates | 21g |
Sugars | 1.2g |
Fibre | 1.7g |
Protein | 3.5g |
Salt | 0.1g |
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