Aubergine & chickpea curry
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner
Feta & sweetcorn samosas
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 14
Skip to ingredients
- 350g frozen sweetcorn
- 5 tbsp vegetable oil
- 2 tsp cumin seed
- 1 large red onionfinely diced
- 2 tsp garam masala
- juice 1 lime
- 200g feta cheese
- 7 sheets filo pastry
- 2 tsp cornflour
Nutrition: per samosa
- kcal131
- fat8g
- saturates3g
- carbs12g
- sugars2g
- fibre1g
- protein4g
- salt0.6glow
Method
step 1
Cook the sweetcorn in a pan of boiling water for about 3 mins. Drain and set aside. Heat 2 tbsp of the oil in a wok or large pan. Toss in the cumin seeds and cook, shaking, for about 30 secs until they take on a nutty aroma. Add the onion and cook until softened. Stir in the corn, garam masala, lime juice and feta, and cook for 1 min until any liquid evaporates. Leave to cool.
step 2
Heat oven to 200C/180C fan/gas 6. Lay out a sheet of filo and cut in half lengthways. Brush with some of the remaining oil, then spoon 2 tbsp of sweetcorn mixture on top of each half. Fold each over into a triangle. Repeat with the remaining filo sheets, oil (reserving about 1 tbsp) and mixture. Put the cornflour in a small bowl and add enough water to make a thin paste. Brush the paste over the triangle edges so the seals are secure. The samosas can be frozen at this point. Put them on a tray lined with cling film and freeze until firm before bagging and sealing.
step 3
Put the samosas on a baking tray. To cook straight away, brush tops with reserved oil. Bake for 15 mins until golden and crisp.
