Smoked trout and chilli samosas

Aaron Craze serves his fragrant and crispy samosas with a cool mint and coriander dip
By Aaron Craze
Smoked trout and chilli samosas
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 45 minutes
  • Effort: easy

Ingredients

For the samosas

  • 100 g potatoes, peeled, cut into cubes
  • 1 tsp vegetable oil
  • 1 onion, finely chopped
  • 1 red chilli, finely chopped
  • 200 g smoked trout, flaked
  • 1 tbsp curry powder
  • 1 lime, juice only
  • 1 tbsp chopped coriander
  • 1 tbsp chopped mint
  • 1 tbsp peas
  • 1 packet ready-made filo pastry
  • 1 tbsp melted butter
  • 2 tbsp sesame seeds

For the mint and coriander dip

  • 150 g natural yogurt, or Greek yogurt
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander

Method

1. Preheat the oven to 200C/180C fan/gas 6.

2. For the samosas: cook the potato cubes in a pan of boiling salted water for 10-15 minutes, or until tender. Drain and set aside.

3. Heat the vegetable oil in a large frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.

4. Chuck the smoked trout into the pan and add the curry powder and drained potato cubes. Stir well to combine and continue to fry for a further 3-4 minutes.

5. Add the lime juice, coriander, mint and peas, then season with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, then set the mixture aside to cool.

6. Unroll the filo pastry and peel off one piece. Cover the remainder with cling film and a damp tea towel to keep them from drying out.

7. Lay each pastry sheet flat on a clean surface and brush all over with melted butter. Fold the pastry in half, then gently place a tablespoon of the trout mixture at one end of the filo pastry strip. Fold down the top corner to meet the bottom edge to form a triangle.

8. Fold the bottom corner back up towards the top edge to create another triangle, brushing lightly with butter as you go. Repeat until all of the pastry has been folded and you have a triangular parcel. Repeat the process with the remaining filling filo pastry and filling.

9. Place the samosas on a baking sheet, brush over a little butter and sprinkle the sesame seeds on top. Bake in the oven for 10-15 minutes, or until golden-brown and crisp.

10. For the dip: mix all of the dip ingredients together in a bowl until well combined. Serve with the samosas.

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