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
less than 30 mins
10 to 30 mins
- 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
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.
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.
Preheat the oven to 220°C/Fan 200°C/Gas 7. Line 2 baking trays with silicone mats or baking paper.
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.
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.
Spray the samosas liberally on both sides with oil, then bake for 10–15 minutes or until evenly golden brown.