Crispy Feta & Vegetable Samosas
A delightful fusion of textures. These golden, triangular pastries are stuffed with a savory medley of cauliflower and peas, elevated by the salty tang of melted feta cheese.
Crispy Feta & Vegetable Samosas
A delightful fusion of textures. These golden, triangular pastries are stuffed with a savory medley of cauliflower and peas, elevated by the salty tang of melted feta cheese.
Ingredients
- 6 sheets brick or phyllo pastry
- 8.8 oz cauliflower florets
- 5.3 oz sweet peas, fresh or frozen
- 3.5 oz feta cheese
- 1 egg yolk, beaten
- Olive oil, for brushing
Instructions
Steam or pan-cook the cauliflower florets and peas until tender.
In a bowl, mash the cooked vegetables with crumbled feta cheese. Season with salt and pepper to create a coarse mixture.
Halve the pastry sheets. Place a spoonful of the vegetable mixture on one end of each half and fold into a triangle, enclosing the filling.
Seal the final edge of the pastry with the beaten egg yolk. Brush the surface of each triangle with olive oil.
Arrange the samosas in the cooking basket. Cook at 340°F for 15 minutes, turning halfway through, until golden brown and crisp.
Nutrition Facts
Amount per 1 servingChef's Tip
"Ensure the vegetable filling is not excessively moist to prevent the pastry from becoming soggy or tearing. Pat dry if necessary."