Amanda’s Easy Vegetable Samosas
Prep time: 30 mins
Cook time: 15 mins
olive oil, for greasing and brushing
50g frozen or tinned sweetcorn
50g frozen peas
small bunch fresh coriander, leaves and stalks chopped
100g fresh spinach (3 really big handfuls), chopped
2 tablespoons mango chutney
2 teaspoons medium curry powder
50g halloumi or feta cheese, chopped
2 tablespoons plain flour
3 tortilla wraps
Veg Portions / Serving: 1/2
Recipe donated by Amanda Grant for Veg Power. Recipe and photography by Amanda Grant.
Children and adults alike love these samosas — they taste so good! You only need a pack of tortilla wraps, a few store cupboard ingredients and some veg. Samosas are normally made with a special pastry, but using halved tortilla wraps is a quick alternative. Some children who have made them described the paste that seals them as being a bit like slime — they love filling and sealing them, and it’s a great way of getting them involved. Vegans can swap the cheese for peas, adding even more delicious veg to this curried spinach and sweetcorn filling. They can also be eaten warm or cold for packed lunches.
Preheat the oven to 190C/170C fan/gas 5 and grease a baking tray with a little olive oil.
Put the sweetcorn and peas in a bowl, and add the coriander, spinach, mango chutney, curry powder and cheese. Mix together with a spoon.
In a separate bowl, mix the flour with 2 tablespoons water to make a paste.
Using scissors, cut the tortilla wraps in half. Take a tortilla half and fold over a third of the wrap to make a triangle, brushing some flour paste along the edge to seal.
Fold the other third over the top to make a cone, brushing a little of the flour paste along the edge and pressing to seal. Repeat with the rest of the tortilla halves.
Divide the filling between each cone and squash it inside. Brush some flour paste inside the opening and press together to seal. Make sure the samosas are sealed all the way round.
Put the samosas on the oiled baking tray. Brush a little oil over the top of each samosa and bake for 10 minutes, until golden. Remove from the oven and leave to cool slightly before eating, as they’ll be very hot!
Kids in the kitchen:
This recipe is great for involving children at each stage, including measuring the ingredients, cutting the herbs and tortilla wraps with scissors, mixing the filling together, mixing up the flour and water paste (‘slime’), assembling the tortilla cones and brushing the tray and samosas with oil.
Dr Clare Bailey and Justine Pattison