Vegetable Samosas with Spinach and Broccoslaw2

Vegetable Samosas with Spinach and Broccoslaw


Makes 12

Preheat the oven to 180ºC. Line a baking tray with baking paper. Fry the chickpea curry ingredients (cumin, ground coriander, curry powder, and garlic) in 2 tablespoons of oil over a medium heat for a minute or until fragrant. Add the chickpeas, tomatoes and water or stock and simmer until liquid reduces and season with salt and pepper. 

Thaw and cut each puff pastry sheet into 6 rectangles. On the bottom half of each rectangle, place a few spinach leaves, a spoonful of Broccoslaw, a spoonful of curried chickpea mixture and a coriander leaf. Fold the pastry to enclose the filling and form a triangle.

Brush the samosas with a little oil and bake for 20-30 minutes, or until golden and piping hot through. Serve with either raita or tomato chutney.