2 tbsps (30 ml) olive oil
1 red pepper, cored, deseeded and sliced
1 green pepper, cored, deseeded and sliced
3 spring onions, sliced
4 oz (125 g) sprouted sunflower seeds
2 tbsps fresh chopped mint
12 sheets filo pastry (strudel leaves)
3 oz (75 g) polyunsaturated margarine, melted
1 red pepper, cored, deseeded and sliced
1 green pepper, cored, deseeded and sliced
3 spring onions, sliced
4 oz (125 g) sprouted sunflower seeds
2 tbsps fresh chopped mint
12 sheets filo pastry (strudel leaves)
3 oz (75 g) polyunsaturated margarine, melted
Cucumber Raita:
2 inch (5 cm) piece cucumber, grated
8 oz (225 g) Greek yogurt
1 tsp lemon juice
large pinch ground coriander
8 oz (225 g) Greek yogurt
1 tsp lemon juice
large pinch ground coriander
method
1. Heat the oil in a pan. Add peppers and spring onions. Stir fry for 2 minutes. Season with black pepper and add sunflower sprouts and mint.
2. Work with one sheet of pastry at a time, keeping the rest under a damp tea towel. Lay a sheet of pastry out. Brush all over with margarine. Fold the top third, lengthways, down over the centre third and the bottom third lengthways up over the centre.
3. Brush the strip with margarine. Place a spoonful of filling in the centre, 1 inch (2.5 cm) in from the end of the strip.
4. Fold the same end diagonally over the filling to make a triangle. Continue folding the pastry over the filling to finish with a neat triangle.
5. Brush again with margarine and place the parcel on a greased baking sheet. Repeat process to make 12.
6. Bake at Mark 7 (220°C ) 425°F for 15 - 20 minutes until golden.
7. For the raita: squeeze excess liquid from the cucumber and stir into the remaining ingredients.
8. Serve with the hot samosas.
2. Work with one sheet of pastry at a time, keeping the rest under a damp tea towel. Lay a sheet of pastry out. Brush all over with margarine. Fold the top third, lengthways, down over the centre third and the bottom third lengthways up over the centre.
3. Brush the strip with margarine. Place a spoonful of filling in the centre, 1 inch (2.5 cm) in from the end of the strip.
4. Fold the same end diagonally over the filling to make a triangle. Continue folding the pastry over the filling to finish with a neat triangle.
5. Brush again with margarine and place the parcel on a greased baking sheet. Repeat process to make 12.
6. Bake at Mark 7 (220°C ) 425°F for 15 - 20 minutes until golden.
7. For the raita: squeeze excess liquid from the cucumber and stir into the remaining ingredients.
8. Serve with the hot samosas.
serving amount
makes 12
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