Spiced apple samosas

Hot golden pastry pouches filled with delicious apple, sultanas and cinnamon is a triumph of a dish from Paul Merrett
By Paul Merrett
Spiced apple samosas
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus resting
  • Effort: medium

Ingredients

For the apple filling

  • knob of butter
  • 1 pinches ground cinnamon
  • 1 small handfuls sultanas
  • 4 Bramley apples, peeled, cored and finely chopped

For the pastry

  • 460 g self-raising flour, plus extra for dusting
  • 100 g butter
  • 4 tbsp water
  • vegetable oil, for deep-frying
  • caster sugar
  • 1 pinches ground cinnamon
  • 1 pinches ground allspice
  • vanilla ice cream, to serve

Method

1. For the apple filling: melt the butter in a pan, then add the cinnamon, sultanas and apples and slowly stew them. As they become soft, take off the heat and gently mash with a potato masher. Leave to cool.

2. For the pastry: tip the flour into a mixing bowl and with your fingers slowly rub the butter into it until it resembles coarse breadcrumbs. Moisten with the water and mix with a wooden spoon. Squeeze the mixture into a dough, adding more water if necessary but making sure it doesn't become sloppy. Leave to rest in the fridge for 30 minutes.

3. Flour your surface and gently roll the pastry with a rolling pin until very thin. Cut two circles in the pastry using a breakfast bowl. Cut each circle in half, then dip your finger in water and run it across the straight side of the semi-circle, fold over and seal the moistened edge. Carefully open the pastry in your hand to create a cone.

4. Spoon the cooled apple filling into each pastry cone, leaving enough space to fully seal the pastry. Using a wet finger, seal the edge of the cone and check all edges. Heat the oil in a deep saucepan or deep-fat fryer. Mix together the sugar, cinnamon and allspice.

5. Carefully add the samosas to the hot oil and cook until puffed up and slightly coloured. Drain on kitchen towel, then toss in the spiced sugar. Place two samosas in a serving bowl and serve with a large scoop of good vanilla ice cream.

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