Recipe idea: Indian-style vegetable samosas

Ingredients for 10 samosas

• 1 packet of brick pastry sheets
• 3 tablespoons melted butter (or margarine, or oil)
• 2 tablespoons oil for cooking
• 4 tablespoons fresh coriander (optional)
• 1 jar of Indian-style vegetables

Method

1. If necessary, reheat the Indian-style vegetables over a low heat and let the liquid evaporate. A filling that is too runny would soak the brick pastry. Ideally, leave to cool.
2. Lay a brick pastry sheet flat on a clear, dry work surface. Lightly brush with melted butter.
3. Fold one third of the pastry lengthways towards the middle.
4. Fold the other side over to make a long strip of three layers.
5. Place two teaspoons of the filling at one end of the strip, leaving a 2 cm border free.
6. Take the top left corner and fold it diagonally, enclosing the filling and forming a triangle.
7. Fold again along the lower edge of the triangle, and keep folding this way until you reach the end of the strip.
8. Tuck the remaining filling into the fold of the samosa.
9. Lightly brush the outside with butter.
10. Repeat as many times as needed.
11. For gentle cooking, cook in an oiled frying pan over a low heat until the samosas are golden and crisp on each side.
12. Serve with a salad, or as an aperitif.

Enjoy your meal!