Vegetarian Samoussa with Vegetables and Indian Spices
Ingredients
- 10 Brick pastry sheets
- 5 small potatoes
- 1 onion
- 1 carrot
- 1 garlic clove
- 100 g fresh spinach
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- few sprigs of fresh coriander
- olive oil
- salt and pepper
Instructions
- Cook the potatoes in boiling water or steam them as desired. Once the potatoes are cooked, cut them into small pieces, place them in a bowl and mash them roughly with a fork.
- In a small blender, put the peeled and chopped onion and the peeled and washed carrot, also in pieces. Coarsely chop and fry in a pan for 5 to 10 minutes with a drizzle of olive oil. Stir regularly.Add the spices, then the washed, dried and coarsely chopped spinach and the pressed garlic. Fry for another 5 minutes over low heat.
- Add the mashed potato mixture to the bowl along with the chopped fresh coriander leaves.Mix to form a sort of paste, but not a puree.
- Preheat your oven to 180°C.
- Cut the sheets of brick pastry in half and fold the samoussas as shown in the diagram.Once the samoussas are formed, lay them flat on a baking sheet lined with parchment paper and brush them with a little olive oil using a kitchen brush.
- Bake for 15 to 25 minutes, watching the cooking time.Samoussas should be golden but not toasted.Enjoy as you wish, as an appetizer, as a starter or as a main course with sauces or a salad.