Beetroot and Coconut Samosa

Filling

• 500g beetroot
• 2 tbsp rapeseed oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• 8 curry leaves, finely sliced
• 2 green chillies, finely sliced
• 8 tbsp grated fresh coconut
• 1 tsp salt or to taste

Pastry

• 270g /1 pack of filo pastry (6 sheets cut in half lengthways)
• oil ot butter for brushing, melted

Method

Filling

1. Wash the beetroots, remove the leaves and boil, steam or pressure cook them until tender. Once cooled, peel and cut them into small cubes.
2. Heat 2 tbsp of oil and add the mustard seeds. Allow them to splutter then reduce the heat and add the cumin seeds.
3. As soon as they become aromatic add the sliced curry leaves and green chilli.
4. Stir together and cook for a minute before adding the asafoetida.
5. Stir in the grated coconut and saute with the spices. Coconut can stick to the bottom of the pan so keep it moving. 
6. Once the coconut has toasted and dried out add the beetroot and cook for 2-3 minutes until the beetroot is dry. Check the seasoning and add the salt if required, remove the pan from the heat and leave to cool.

Making the samosa

1. Slice the filo pastry into long strips about 6cm wide by 30cm long.
2. Place a heaped teaspoon of the filling at one corner of the strip then fold the pastry over to cover the filling creating a triangle shape. Keep rolling and folding the strip to produce a triangle shaped pastry.
3. When you get to the end brush with some butter to seal it closed. Brush the outside with butter and place on an oven tray.
4. Continue with the remaining mixture and once all the samosas are made put them on a baking sheet and cook in the oven until crispy and warmed through (about 20 minutes). This should make about 12 samosas.