1 small onion peeled and chopped.
garlic, ginger, cumin, hot curry powder, teaspoon of each
7oz/200g carrots, swede, courgette cut into 1cm cubes
6 small sheets of filo pastry
Spray a frying pan with frylight and add the onion, garlic and ginger and stirfry for 3-4 mins. Add the cumin and curry powder with the veg and 2-3 tablespoons of water and cook stirring often for 4-5 mins. Season with salt and stir in lemon juice and coriander. Set aside to cool.
Preheat the oven to 190/gas mark 5. Line a baking sheet with parchment and spray with frylight.
Cut each filo sheet in half lengthways. Place a spoonful of the filling at the bottom left hand corner of each strip. Lift this corner up and over the filling to create a triangle. Then continue to fold over on itself to creat another triangle until the whole length of pastry is used up. Place the samaosa's on the baking sheet, spray with frylight and bake for 15mins until crisp and golden.
This should make 12 samosa's.
2 syns per samosa