Espirales de samosa

Ingredientes

• 375 g ready-rolled light puff pastry sheet
• 1 medium potato (approx. 200g, peeled and cut into 1cm dice)
• 1 medium onion (peeled and finely diced)
• 1 small carrot (approx. 60g, peeled and cut into 1cm dice)
• 70 g frozen peas
• 1 clove of garlic (peeled and crushed)
• 5 cm piece of ginger (peeled and finely grated)
• 2 tbsp boiling water
• 2 tsp tomato puree
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp mild chilli powder
• salt and pepper (to taste)
• low-calorie cooking spray

Preparación

1. 1

   Place the potatoes and carrot in a small saucepan of cold water, bring to the boil then lower the heat and cook for 6 minutes or until soft. Drain well.

2. 2

   Spray: While the potato and carrot are cooking, spray a frying pan with low-calorie cooking spray and set on a medium heat. Fry the onion, garlic and ginger for 5 minutes.

3. 3

   Add the garam masala, turmeric, cumin, coriander and chilli powder and give the pan a stir, coating the vegetables in the spices. Add the boiling water and tomato puree and lower the heat.

4. 4

   Add in the potatoes, carrots and peas and give everything a good stir, season to taste with salt and pepper. Remove the pan from the heat and leave to cool slightly.

5. 5

   Pre-heat: Preheat the oven to 180°C and line a baking tray with non-stick baking paper.

6. 6

   Unroll the pastry sheet, leaving it on the greaseproof paper packaging, and place on your work surface. Once the filling has cooled, spread it over the pastry evenly leaving a 1cm gap on the two long edges.

7. 7

   Roll up the pastry starting with the long edge closest to you, using the greaseproof paper packaging to help you. Keep rolling until you have made a ‘Swiss roll’. When you have finished rolling the pastry up, make sure it is seam-side down.

8. 8

   Cut: Use a large, serrated knife to cut into 16 spiral-shaped slices. Place the swirls flat onto the lined baking tray, leaving gaps between each swirl.

9. 9

   Place the tray into the oven for 20-25 minutes, until golden and crisp. Place on a cooling rack to cool or serve warm fresh from the oven.