Lentil Pumpkin Samosas
20
piecesServes
25
minutesPreparation Time
25
minutes OvenCooking Time
Ingredients
- ½ tbsp olive oil
- 1 cup (150 g) kent pumpkin, peeled, cut into 1cm diced cubes
- 1 cup (150 g) white potato, peeled, cut into 1cm diced cubes
- 1 tsp salt flakes
- 1 x 400 g can lentils, drained and rinsed
- 1 x 285 g sachet KEEN'S Creamy Mild Chicken Curry Meal Base
- 5 x sheets frozen puff pastry, thawed
- 1 egg, whisked
- To Serve (optional) - choose 1 or more
- Tamarind chutney, store-bought
- Coriander chutney, store-bought
- Mango chutney, store-bought
- Tomato chutney, store-bought
Directions
- Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
- Heat oil in a pan over medium-high heat. Add pumpkin and potato to pan and season with salt. Cook for 3-4 minutes or until lightly browned and tender, stirring regularly.
- Reduce heat to low. Add lentils and the Keen's meal base to pan and stir through until well mixed. Simmer for a further minute. Remove from heat and let cool completely.
- To make samosas, cut each pastry sheet into 4 squares. Working one small square at a time, place 1 tablespoon of curry mixture in the bottom corner. Fold over diagonally to create a triangle shape and seal firmly with the back of a fork. Place onto prepared tray. Repeat for all pastry sheets. Before cooking, generously brush the tops of each samosa with egg wash.
- Bake for 20-25 minutes, or until puffed and golden. Serve with your choice of chutneys.
Recipe Tip
Tamarind Dipping Sauce is a popular condiment to serve alongside samosas, which has a sweet and sour flavour, nicely cutting through the rich flaky pastry.Make samosa mix ahead of time and keep refrigerated for up to 5-7 days, or frozen for up to 1 month. It will be ready to go for a quick snack or starter.
Cooked samosas will keep for up to 5-7 days refrigerated if made the same day as the filling.
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