Curried Vegie Samosas
1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, crushed
1 heaped tspn mild curry paste
6-8 baby carrots, sliced
2 corn cobs, kernels removed
1/3rd head of broccoli, cut into florets
2 celery stalks, diced
1 large zucchini, diced
½-1 cup salt-reduced vegetable stock
freshly ground pepper
¼ cup frozen peas
2 tbsp freshly chopped coriander
1 egg
¼ cup milk
2-3 bought puff pastry sheets, cut into quarters
olive oil spray
poppy seeds (optional
1 onion, chopped
1 garlic clove, crushed
1 heaped tspn mild curry paste
6-8 baby carrots, sliced
2 corn cobs, kernels removed
1/3rd head of broccoli, cut into florets
2 celery stalks, diced
1 large zucchini, diced
½-1 cup salt-reduced vegetable stock
freshly ground pepper
¼ cup frozen peas
2 tbsp freshly chopped coriander
1 egg
¼ cup milk
2-3 bought puff pastry sheets, cut into quarters
olive oil spray
poppy seeds (optional
Preheat oven to 200°C. Heat vegetable oil in a large pan and gently saute onion and garlic until softish. Add curry paste, stir well and briefly cook to toast. Then add carrots, corn, broccoli, celery and zucchini. Toss well, add ½ cup stock and a little ground pepper and rapidly simmer for 7-8 mins until vegies are tender, adding more stock if needed. Add peas and coriander. Turn heat off, toss well and allow to cool a little. Mix together egg and milk and brush around pastry edges. Place a spoonful of vegie mixture in the middle and fold over to form samosas. Then lightly press down with a fork, place on a lightly oiled baking tray. Repeat process with remaining pastry and mixture. Paint with egg wash, sprinkle poppy seeds on top and cook in oven for about 6-7 mins until golden and risen.