Spinach & Butternut Squash Samosas with Moroccan Spices
Chef:
Jus-Rol
Prep:
20 mins
Cook:
30 mins
A combination of flavours, making a delightful meal
½ small butternut squash (approx 200g), peeled and cut into 1-2cm cubes
50g frozen peas
60g butter
4 spring onions, sliced
1 clove garlic, crushed
250g frozen chopped spinach, defrosted and drained
½ 400g can chick peas, drained
1-2 tbsps harissa paste (adjust to taste)
1-2tblsps chopped fresh coriander
1 x 270g pack Jus-Rol filo pastry sheets
Place the butternut squash in a pan of water, bring to the boil, reduce to a simmer and cook for 6-8 minutes, or until tender add the peas to the pan for the last 2 minutes, drain, place in a large bowl and set aside.
In the same pan, melt a knob of butter, add the spring onion and garlic and cook for 1-2 minutes.
Squeeze any excess water from the spinach and roughly chop, add to a bowl with the squash, peas, spring onions, garlic and chick peas.
Stir in the harissa paste, taste for seasoning (add more if required), add the fresh coriander and stir well.
Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
Melt the remaining butter in a small pan, work with one sheet of filo pastry at a time, (keep the rest covered with cling film and a damp tea towel).
Brush the pastry with a little butter on one side and cut into 2 long strips.
Place a heaped teaspoon of filling at the top of one strip of pastry; fold the corner of the pastry over the filling diagonally to form a small triangle.
Continue folding down diagonally to alternate sides until you reach the bottom of the strip.
Brush with a little butter and place the samosa on a lined baking tray.
Repeat the process until you have used all the filling.
Bake in the oven for about 20 minutes, or until the samosas are crisp and golden.
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Serves
12
Preparation Time
20 minutes
Cooking Time
30 minutes
Main ingredients
Vegetables, Pastry
Recipe Type
Dinner, Party Food, Family Dinners
Level of Difficulty
Medium
Any remaining pastry can be kept in the freezer for a later date
