Baked vegetable samosas with mango sauce
Total time75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Appetiser
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Filo Pastry 6 sheets, dairy- and egg-free 180 g
- Spring Onion 150 g filling and 150 g sauce 300 g
- Green pepper 150 g
- Red pepper 150 g
- Courgette 200 g
- Aubergine 200 g
- Garlic 12 g
- Tomato 200 g
- Extra virgin olive oil 30 g filling, 10 g sauce, 20 g brushing 60 g
- Garam masala 3 g
- Thyme 0.5 g
- Rosemary 0.5 g
- Mango ripe flesh 300 g
- Curry 5 g
- Coconut milk 200 ml
- Parsley 3 g
- Black pepper 0.4 g
- Salt 3 g
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Method
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Chop the spring onion. Soften half in 10 g oil for 6 minutes. Add diced mango, curry and coconut milk; cook for 5 minutes. Blend and season with some salt and pepper.
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Chop the garlic, green pepper and red pepper. Cook with the remaining spring onion and 30 g oil for 10 minutes. Add diced courgette, aubergine and tomato; cook for 12–15 minutes until dry. Add garam masala, thyme, rosemary and salt. Spread out and cool for 10 minutes.
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Heat the oven to 190 °C. Cut each filo pastry sheet into three strips. Brush with the remaining 20 g oil, place a spoonful of filling at one end and fold repeatedly into triangles to seal. Make 18 pieces.
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Place the samosas on a lined baking tray without crowding. Bake for 18–22 minutes until crisp and golden. Serve with the warm sauce and parsley, dividing the pieces between four servings.
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