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.
– 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
– 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!