A friendly tomato twist on the favourite samosa. Once you’ve mastered the folding method, you’ll be making them in your sleep.
VEGETARIAN | MAKES 8 SAMOSAS
- 150 g (5 1⁄4 oz/scant cup) ricotta
- 30 g (1 oz/3⁄4 cup) kale, chopped
- Pinch of ground nutmeg
- 85 g (3 oz) filo pastry sheets
- 65 g (21⁄4 oz/generous 1⁄4 cup) unsalted butter, melted
- 250 g (83⁄4 oz/1 cup) tomato or vegetable sauce or ratatouille
- Salt and freshly ground black pepper
- Preheat the oven to 180°C (350°F/ Gas 4). In a medium bowl, stir together the ricotta, kale, nutmeg and seasoning.
- Cut the pastry into 8 long strips, approximately 7.5 × 46 cm (3 × 18 in). Brush the strips with the melted butter, fold in half lengthways then brush again with butter.
- Place 1 tablespoon of the ricotta mixture and 1 tablespoon tomato or vegetable sauce at the top right-hand corner of the pastry sheet, leaving a border at the top.
- Fold the top right corner to the left edge of pastry, forming a triangle. Fold the triangle back again to the right side, then back again to the left. Butter and secure the remaining pastry seam, and place the triangle, seam side down, on a lined baking tray. Brush butter on top, and bake in the oven for 15 minutes or until golden brown.
- Once cool, place the samosas into airtight lunch boxes and store in the fridge. To serve, reheat in the microwave until warmed through. Alternatively, package the samosas into containers and freeze. Defrost in the fridge overnight and reheat in the microwave until warmed through.
Love Your Lunches by Bec Dickinson (Hardie Grant, £12.99) Photography © Bec Dickinson