Curry Samosa Hand Pies
From jo_jo_ba 17 years ago
- 20 minutes to make
- Serves 6
These are a great, protein- packed, low fat lunch for Indian and Middle Eastern food lovers everywhere. Phyllo dough keeps them flaky and crisp without the deep-fat bath in the fryer! Freeze what you don’t need immediately before you bake them off, allow to thaw before you bake them out of the freezer
Ingredients
- 1/3 cup coriander, chopped fine shopping list
- 3 cloves garlic shopping list
- 1 small onion shopping list
- ½ tbsp curry powder shopping list
- Pinch cayenne pepper (optional) shopping list
- juice and rid of 1 lime shopping list
- 6 cups cooked chick peas, drained and rinsed shopping list
- ½ cup small green peas (keep frozen if using) shopping list
- 6 12 x 17” phyllo pastry sheets (about 150g total) shopping list
- PAM or similar non-stick spray shopping list
How to make it
- Pre heat oven to 400°F.
- Process coriander, garlic, onion, curry powder, cayenne, lime juice and zest, and half the chickpeas in a food processor until it forms a paste.
- Transfer to a bowl, and fold in remaining chickpeas and frozen peas.
- Lay a sheet of phyllo on a lightly floured surface.
- Spray with PAM, fold in half and half again.
- Place 1/6 of chickpea mixture in the centre of the sheet, brush edges with water and turn corners diagonally over filling, folding along open edges to seal.
- Repeat with remaining sheets and filling.
- Transfer to a sprayed baking tray.
- Spray lightly with the PAM and bake 10 minutes.
- Reduce oven temperature to 350 and bake a further 10 minutes or until heated through.
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