Samosas with red currant chutney
Here is the recipe for the samosas we ate yesterday. We ate them with a red currant chutney to dip them in. Traditional samosas are made with a dough but I used whole wheat filo dough and has a mix of potatoes and peas. I was out of peas and used kale instead.
1 tbs olive oil
1 tsp coriander powder
1 tsp cumin powder
1/2 cup yellow onion, diced
2 cup cooked potatoes, peeled and diced
1 cup kale, chopped fine
Salt & pepper to taste
filo dough sheets, defrosted
oil to brush each sheet with
Preheat oven to F400
Heat oil in frying pan on medium heat and ass coriander and cumin and let me sizzle for 1 minute. Add onion and cook for 1 minute. Add potatoes and cook for another minute. Add kale and cook until wilted.
Brush each sheet with oil and place a couple tablespoonful of filling on each corner. Fold into small packages. Continue until all filling is gone (about 6 sheets). Place packages on a cookie sheet and brush outside with oil. Bake for about 15 mi
nutes or until they are golden.
Red currant chutney
3/4 cup red currants
1 tsb red chili, diced fine
1/3 cup brown sugar
1/4 cup water
Place everything in a pot and bring to boil. Cook without a lid until it’s syrupy jam (About 15-20 minutes). let it cool before serving.