Wondering what to make with all the pumpkins in the supermarkets at the moment? Try my Pumpkin & Pea samosa recipe. Although I’ve used more woody herbs in this version, you could spice them up a bit and alternatively use some chilli flakes & cumin.

Ingredients:

– 1/2 Medium Pumpkin, flesh removed and cubed

– 1 Onion, finely chopped

– 3 tbsp Olive oil

– 10 Cherry Tomatoes, quartered

– 50g Frozen Peas

– 1 tbsp Thyme

– 1 tbsp Rosemary

– Juice of 1/2 Lemon

– Salt & Pepper

– Filo pastry, 1 box/ 6 sheets

– 2 tbsp Plain Flour

– 1 Egg, beaten

– 200ml Olive oil

Method: 

– Pre-heat oven to 220 oC before prepping as above and remove the filo from the freezer. Keep the filo pastry in the box to avoid it drying out.

– Put the pumpkin & onions into a roasting tin with 2 tbsp olive oil and salt & pepper. Mix well and put in the oven for 30 minutes.

– Meanwhile, heat up a frying pan with a 1 tbsp olive oil and add the peas & tomatoes. Cook for around 10 minutes and turn the heat off

– Once the pumpkin & onion have cooked,  take out of the oven but leave the oven on at 220 oC.

– Roughly cut up the pumpkin into much smaller squares, around 1/2 cm. I used sisscors for this.

– Mix the pumpkin & onions into the frying pan with the peas & onions. Add the heat back on low and add the Rosemary, thyme, lemon juice and salt & pepper. Turn the heat off after around 5 minutes.

– The mix can keep in the fridge for up to 2 days to use when you’re ready.

– Unravel the filo pastry. Sprinkle a little plain flour on the cooking surface to prevent the pastry from sticking.

– Take a sheet at a time and cut length ways, as seen below, to make 2 rectangular strips.

– Spoon out approximately 2 tbsp of the mixture into a triangle shape in the top left side of the rectangle. Leave a cm edge at the top and left side. See photo above.

– Fold up the pastry at the bottom over the mixture to form a triangle shape. Press down the pastry gently around the edges.

– Turn the triangle over again to the right keeping the triangle shape.  Continue this process until all of the pastry strip has been use, and you have a triangle shaped samosa. Trim any excess of as your folding with a sharpe knife. Brush a little egg onto the final fold to help it stick together.

– Continue the above process until all the mixture and pastry has been used.

– Add the samosas onto a large baking tray and place in the oven for 15 minutes.

– Heat up a large frying pan with 200ml olive oil. Place the Samosas into the pan a batch at a time depending on how big the plan is. Cook for approx 30 seconds each side u till golden brown. Turn them over and repeat on the other side. Carefully remove from the pan and place on kitchen roll to absorb some of the oil.

– Plate up and serve immediately with tomato chutney, Brandston pickle or even some HP sauce!