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Working in pairs select correct equipment and knife
skills to cook and taste a batch of Vegetable Samosa |
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Year 8: Vegetable Samosas |
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Ingredients: ·
2 medium
potatoes ·
1 medium carrot ·
2 spring onions ·
1 tablespoon
frozen peas ·
2 teaspoon
curry paste ·
4 sheets of
filo pastry ·
Small amount of
vegetable oil |
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Brittle |
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Landscape |
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Method: 1.
Preheat oven to
190 degrees 2.
Peel and dice
the potatoes and carrot, place in a pan of water, bring to the boil and simmer
for 5 minutes until soft, but still holding shape. 3.
Finely dice spring
onion and put in a bowl with peas and curry paste. Drain carrot and potatoes,
add to bowl, stir and allow to cool for a few minutes. 4.
Lay a sheet of
filo pastry on work surface – landscape, fold in half from right to left (see
diagrams). It is important to cover any unused pastry while you make your
samosa. 5.
Using a pastry
brush apply a light coating of oil. 6.
Place a
teaspoon of mix in the corner of pastry, bring pastry across to opposite edge
making sure to cover filling and form a triangle. 7.
Continue to
fold to end pastry, keeping the triangle shape. 8.
Place on baking
tray and bake for 15-20 minutes until golden brown.
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