Moroccan Spiced Samosas
By T2T Food Blogger Kathryn
Inside a crisp, flaky filo pastry parcels you’ll find a moreish mix of moroccan spices and veggies. Try these Moroccan Spiced Samosas for a for light meal, or a delicious snack.
INGREDIENTS》
400g pumkin, cubed
1 potato, cubed
1 carrot, diced
1 onion, diced
4 cloves garlic, minced
1 knob of ginger, minced
3 Tbs Moroccan spice mix
1 cinnamon stick
1 star anise
pinch of red pepper flakes*
3 cups vegetable stock
¼ cup raisins
Filo pastry
1egg & 1 tps olive oil(wisk together)
Salt and pepper
Leafy greens to serve
INSTRUCTIONS 》
Prepare all vegetables.
Saute onions in olive oil, over medium heat till soft.
Add minced garlic, ginger and spices, cook another minute or until fragrant.
simmmer carrots, potatoes, pumpkin, stock , salt/pepper, cinnamon stick, star anise and raisins, bring to a boil, then reduce heat to low and simmer for 30 – 40 minutes, or until pumpkin is fork tender.(mixture should be on the dry side, very little liquid) remove cinnamon stick and star anise.
Remove from heat allow to cool for 20minutes.
Assembled》
Lay the pastry sheet on a clean surface and fold the sheet in half( Lengthways)
Place 1 tablespoon filling mixture at one corner of the filo pastry .
Fold the end of the strip over the filling diagonally so that it forms a triangle.Continue folding the strip in triangles until you get a small, triangular stuffed pastry. Seal the pastry all around with the water; water really helps to keep filo sheets intact here. Repeat with remaining filo sheets until you have used all of the filling.
Place the stuffed triangle pastries on the greased baking tray and brush them with the egg & olive oil mixture.
Bake the triangles in the oven for about 20 – 25 minutes, until they are is golden brown. Serve hot.
NOTES*
*Prep all the veggies the same size.
*chopped dates and apricots may replace the raisins
*samosas freeze well for future cooking