Quorn samosas with mango and mint dip
Preparation: 10 minsCooking: 35 minsServes: 14
Ingredients:
- 250g Quorn mince
- 500g potatoes, peeled and diced
- 100g peas
- 100g onion, finely chopped
- 10g butter
- 300ml water
- 25g freshly grated root ginger
- One tsp cumin seeds
- One tsp garam masala
- One tsp cayenne pepper
- Three tbsp fresh coriander, chopped
- 28 sheets of filo pastry
- One egg yolk
For the dip:
- One mango, peeled and diced
- Two tbsp chopped mint
- 250ml Greek-style yoghurt
- The juice of half a lime
Melt the butter and sauté the onions until just brown.
Add the Quorn mince, diced potatoes, grated ginger, peas, cumin, garam masala and cayenne pepper. Cook for three minutes.
Add the water and cook for 20 minutes until the potatoes are soft and the mixture is moist, not dry.
Leave to cool, then refrigerate.
Take one sheet of filo pastry and brush with egg yolk. Place another sheet on top. Now fold the bottom left corner to the top right corner to make a triangle.
Place a spoonful of the mix on the centre of the triangle and brush the edges with egg yolk Join all three corners together to make one smaller triangle and seal the edges as you go. Continue until you have used all the filo sheets.
Deep fry the samosas in small batches until golden brown. Drain on a kitchen roll and serve with the dip.
To make the dip, combine all the ingredients together and chill. Supplied by Quorn
