Samosas de arroz assadas

Ingredientes

• 2 cups pilau rice (Veetee)
• 1/2 cup frozen peas
• 1 tbs coriander - finely chopped
• 1/2 red chilli - deseeded and finely chopped
• 1 packet filo pastry
• 50 g butter - melted
• 10 cm cucumber - finely diced
• 3 tsp natural yoghurt
• 3 dsp mango chutney
• 2 tsp curry powder - to taste
• Chilli and coriander - to taste

Modo de preparo

1. 1

   --- For the Samosas ---

2. 2

   Mix the Veetee rice, peas, coriander and chilli together in a bowl.

3. 3

   Open the packet of filo pastry and cut into strips about 6cm wide and about 24cm long - the short edge of most ready made brands is about the right length. Cover the pastry that you are not working with with a damp tea towel to keep it from drying out and cracking.

4. 4

   Take one strip of filo and brush it with melted butter, put a teaspoon of the rice mix onto the pastry and fold it up into a triangle shape, following the photos below. Add some extra butter to stick the flap down.

5. 5

   Carefully place the finished samosa onto a baking tray.

6. 6

   Once you have finished folding brush all the samosas with melted butter, turn them over and brush with butter again.

7. 7

   Bake at 180C fan / 200C / Gas 6 for 15 - 20 minutes until golden brown and crisp.

8. 8

   --- For the Yoghurt Dip ---

9. 9

   Sprinkle the chopped cucumber with salt to draw out some of the liquid and leave in a sieve for 10 minutes.

10. 10

    Mix all the other ingredients together, add extra chopped chilli and curry powder is desired.

11. 11

    Place the cucumber onto a clean tea towel and give it a really good squeeze to dry out the cucumber out a little.

12. 12

    Stir the cucumber into the yoghurt dip.

13. 13

    Serve immediately with the freshly baked samosas.