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Vegetarian Baked Samosa Recipe - Jamie Oliver Recipes

This recipe is for baked vegetable samosas made with potatoes, cauliflower, peas and spices. The filling is made by cooking and mashing the vegetables together with onions, garlic, ginger, green chili, cumin, fennel, garam masala and coriander. The dough is made from flour, baking powder and ajwain seeds. Circles of dough are wrapped around the filling, sealed and baked for 45 minutes until golden brown.

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471 views2 pages

Vegetarian Baked Samosa Recipe - Jamie Oliver Recipes

This recipe is for baked vegetable samosas made with potatoes, cauliflower, peas and spices. The filling is made by cooking and mashing the vegetables together with onions, garlic, ginger, green chili, cumin, fennel, garam masala and coriander. The dough is made from flour, baking powder and ajwain seeds. Circles of dough are wrapped around the filling, sealed and baked for 45 minutes until golden brown.

Uploaded by

White Bird
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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14. 10. 2019.

Vegetarian baked samosa recipe | Jamie Oliver recipes

Baked veggie samosas


FILLED WITH LIGHTLY SPICED POTATO, CAULI & PEAS

MAKES: 20

COOKS IN: 2 HOURS PLUS RESTING

DIFFICULTY: SHOWING OFF

NUTRITION PER SERVING

Calories Fat Saturates Sugars Salt Protein Carbs Fibre


181 7.2g 1.4g 1.6g 0.1g 4g 26.8g 1.8g
9% 10% 7% 2% 2% 8% 10% -

OF AN ADULT'S REFERENCE INTAKE

Ingredients Method
400 g Maris Piper potoatoes 1. To make the dough, combine the our, baking powder, a good pinch of sea salt and the ajwain seeds
(if using) in a large bowl.
250 g cauli ower
2. Use your ngers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold
125 g frozen peas
water, then bring it together with your hands into a rough dough, adding a splash more water, if

1 onion needed.

3. Place in a our-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
2 cloves of garlic
4. Peel and chop the potatoes into rough 2.5cm chunks, then break the cauli ower into orets so they’re
5cm piece of ginger roughly the same size.

1 fresh green chilli 5. Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender,
adding the cauli ower after 3 minutes. Add the peas for the nal minute, then drain.
1 teaspoon cumin seeds
6. Peel and nely chop the onion and garlic, then peel and nely grate the ginger. Deseed and nely chop
½ teaspoon fennel seeds the chilli.

1 teaspoon garam masala 7. Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and

cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a
1 teaspoon ground coriander
further few minutes.
½ a lemon 8. Bash the fennel seeds to a ne powder and add to the pan along with the garam masala and ground

coriander. Stir well.


½ bunch of fresh coriander , (15g)
9. Stir the cooked veg into the pan and crush gently with a potato masher – don't overdo it: you want a
DOUGH
fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, nely

550 g plain our , plus extra for dusting chop and stir in the coriander leaves.
10. Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
½ teaspoon baking powder
11. On a our-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm
2 teaspoons ajwain seeds , optional
pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm

groundnut oil , or vegetable oil in diameter.


12. Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape,
bringing the straight edges together and pressing lightly to seal.

13. Spoon in the lling, brush the exposed dough with a little water, then fold over and press to seal. Place
onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas
covered with a damp tea towel as you go.

https://www.jamieoliver.com/recipes/vegetables-recipes/baked-veggie-samosas/ 1/2
14. 10. 2019. Vegetarian baked samosa recipe | Jamie Oliver recipes
14. Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through.
Serve straightaway with mango chutney.

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