Tell me what you eat, and I will tell you who you are … Check This Amazing Recipe: Baked turkey and spinach samosas
How to Make Baked turkey and spinach samosas
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes 14
Ingredients
- 2 tsp light olive oil
- 2 onions
- 3 garlic
- 5cm/2in piece fresh root ginger
- 2 tbsp garam masala
- 500g/1lb 2oz chicken
- 250g/9oz cooked Puy lentils
- 120g baby spinach
- 270g pack filo pastry
- 1-cal sunflower oil
- sea salt and freshly ground black pepper
Method
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Heat the oil in a large frying pan over a medium heat. Add the onions and cook for minutes until light golden. Add the garlic and ginger and cook for 2 minutes. Stir in the garam masala and cook for 2 minutes.
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Add the chicken mince, season well with salt and pepper and cook for 5 minutes, breaking it up with a wooden spoon as it cooks. Add the lentils and spinach and cook for 2–3 minutes, until the spinach has wilted. Season with salt and pepper and leave to cool completely.
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Preheat the oven to 220°C/Fan 200°C/Gas 7. Line 2 baking trays with silicone mats or baking paper.
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Cut the filo sheets in half, to give 2 long rectangles (14 strips in total). Keep the filo you aren’t working with covered with a lightly dampened clean tea towel.
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Lay a filo rectangle on your work surface with a short edge facing you and spray it well with oil. Put 3 tablespoons of the filling at the bottom left-hand corner and shape it into a rough triangle. Fold over the right half of the filo sheet, then fold the bottom left corner over the filling to make a triangle. Keep folding over and upwards, forming triangles, until you reach the top. Seal with a little oil spray and transfer to the lined baking tray. Repeat with the remaining filling and pastry.
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Spray the samosas liberally on both sides with oil, then bake for 10–15 minutes or until evenly golden brown.
