Samosas are an excellent way of sneaking lots of veggies into your kids diet and they transport brilliantly for a handy meal on-the-go. It’s also a great way of introducing some different flavours and spices into their food.
Huxley has always loved being able to pick his food up with his fingers and it’s so entertaining watching all the different ways he tackles a samosa.
He was eating these before he had teeth too as the inside is quite mushy so it’s a great weaning recipe.
This recipe makes about 12 samosas. They’ll keep in the fridge for a few days and are just as nice cold as they are hot.
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Vegetable samosa recipe
- 1 large carrot, peeled and diced
- 1 small swede, peeled and diced
- 1 white onion, peeled and diced
- 1 large potato (or sweet potato), peeled and diced
- large handful of frozen peas
- 1 tbsp garam masala
- 8 sheets of filo pastry (about half a pack)
- 10g butter, softened
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1. Preheat the oven to gas mark 5.
2. Stick the onions, potato and swede in a frying pan with the garam masala and cook for 5 minutes over a medium heat.
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2. Add a cup of water & the frozen peas and cook for a further 10 minutes or until soft. If the mixture is still wet after this time, cook until reduced and then mash. You’re aiming for a lumpy puree consistency. Then set aside to cool.
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3. Lay out one sheet of filo pastry and dab with the softened butter using a pastry brush. Lay another sheet over the top, sticking it down together.
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4. Using a knife, cut each sheet lengthways into three long strips.
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5. Take a tablespoon of the filling and place it about an inch from the bottom in the middle of one of the strips. Fold the bottom left corner up, creating a diagonal edge and immediately fold upwards and diagonally across to the left. This will create an enclosed triangle so that you can push the filling down into the corner of the samosa, creating a little extra room so you can add another tablespoon of filling in. (See GIF below for folding technique)
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6. Fold upwards, sealing the filling inside the pastry and continue to fold upwards until you have a tight triangular package. Dab the last top corner with butter to seal.
7. Repeat with the remaining sheets and filling and place on a baking tray.
8. Bake for 20 minutes or until crisp and golden.
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I’m afraid this is another one of those recipes that can very easily make a mess but to be honest, I think it’s important for kids to have fun with their food and apparently it helps them to learn quicker.
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