Recipes
Recipes

Miguel Barclay's vegetable samosa tart

'This luxurious filo pie with chunky veg filling transforms the humble samosa into a stylish main meal'

'This luxurious filo pie with chunky veg filling transforms the humble samosa into a stylish main meal'

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(10 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 1

Cooking Time

Price: 91p per serving

Nutritional Information

Each 339g serving contains

Energy
2254kj
539kcal
27%
Fat
10.5g
Med
15%
Saturates
1.4g
Low
7%
Sugars
9.5g
Med
11%
Salt
1.12g
Med
19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
665kJ/159kcal

Ingredients

3 baby potatoes, cut into chunks

½ carrot, peeled and cut into chunks

¼ red onion, sliced

1tsp curry powder

A few broccoli florets

Handful frozen peas

3 x 10cm-square sheets filo

2tsp olive oil

Method

1
Preheat the oven to 190C/170C Fan/Gas 5.
2
Heat 1tsp of the olive oil in a pan and gently cook the potato for 10 mins until softened. Add the carrot and red onion and sprinkle over ½tsp of the curry powder. Cook for 4 mins, add the broccoli and peas, and cook for 1 min more.
3
Arrange the filo squares on top of each other in a round ovenproof dish smaller than the filo sheets.
4
Put the cooked veg into the dish and scrunch the edges of the pastry inwards over the filling, leaving an opening in the centre. Drizzle with 1tsp olive oil and dust with the rest of the curry powder. Bake for 10 mins, or until the filo is golden, then serve.

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