Strawberry samosas
Simon Rimmer from The Accidental Vegetarian
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins
These are good fun and great to serve after a curry. You can use any soft fruit for the filling - mango also works particularly well. If you don't fancy them with yoghurt, just drizzle with some honey.
Ingredients
225g/8oz plain flour, plus extra for dusting
pinch of salt
25g/1oz unsalted butter, plus extra for brushing
2 tbsp warm milk
vegetable oil for shallow frying
For the filling :
225g/8oz strawberries, hulled and chopped
½ lemon, zest only
50g/2oz soft light brown sugar
pinch of cinnamon
For the yoghurt dressing
175g/6oz Greek yoghurt
lots of freshly chopped mint
For the basil syrup :
200g/7oz caster sugar
150ml/5fl oz water
splash of vanilla extract
lots of fresh basil leaves
Method
1. To make the pastry, sift the flour and salt into a bowl, then 'cut' the butter into it until combined. Add the milk and form into a dough, then cover and chill for 20 minutes.
2. For the filling, put the strawberries into a bowl, add the lemon zest, sugar and cinnamon and stir to combine.
3. Roll out the pastry on a lightly floured surface and cut into six circles. Cut each circle in half and place a little of the strawberry mixture in one corner then fold over the opposite corner to make a tight triangle. Press down the edges to seal and brush with a little butter.
4. Heat the oil and shallow-fry the samosas until crisp and golden on all sides.
5. To make the yoghurt dressing, simply combine the yoghurt and mint in a bowl.
6. For the basil syrup, put the sugar, water and vanilla in a pan and heat until the sugar has dissolved. Allow to cool, then put in a food processor with the basil and blend, then pass through a very fine sieve.
7. Serve a couple of samosas with a dollop of yoghurt dressing and a swirl of basil syrup
