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Hi guys,
Below us recipe from SW site, gives syn value for EE of 1. Is that for all 18 samosas or each??
Vegetable samosas and hara chutney This spicy favourite is usually off the menu as it's traditionally high in Syns, however, our Food Optimising version has all the flavour with tiny Syns! Serves:18Syns:2 1 1
I imagine that that is per samosa.
I would have though that too but when they post syn value of recipies they generally post the total syn value I thought? Very confused!
The recipe is 1 syn per samosa! I also used to get confused with SW syn values on recipies, they should be clearer.....
Pete’s Vegetable Samosas
Veg Samosas (makes 36) (1syn each)
1/2tsp garam masala
1/2tsp chilli powder
1/2tsp turmeric
1/2tsp cumin
1/2tsp hot madras curry powder
1/2tsp garlic salt
1tsp Amchoor powder
1tsp ground coriander
1 onion, finely chopped (s)(sff)
6 Jus Rol Filo pastry sheets (each sheet is 6 syns but is cut into 6=1 syn)
4 medium potatoes, peeled, cooked & mashed (ff)
110g frozen peas (ss)(ff)
1 red chilli, deseeded & chopped (s)(sff)
In a microwave cook the peas for 5 mins, set aside. In a frying pan sprayed with Fry Light cook the curry powder, Amchoor, chilli powder, turmeric, cumin, curry powder, garlic salt, coriander, onion, potatoes & peas and stir-fry for 5 mins.
Remove from the heat and add the red chilli, garam masala, season well and set aside.
Heat the oven to 180c; line a baking tray with baking parchment. Working quickly, place six filo sheets on top of each other and cut in half, then cut each half into three strips lengthways giving you 36 pieces, lay out and spray with Fry Light, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, seal the edge down with a pastry brush dipped in water. Repeat until all 36 are made.
Place on a tray and spray with Fry Light and bake for 12-13 mins or until golden in colour, serve while warm.
Attachment 74361Attachment 74362
Thanks for this. I'll be making it this week.
