An AMAZING Kiwi twist on homemade Samosa's...
Join us LIVE for a Kiwi twist on Samosa's for World Samosa Day! ❤️
Pre-heat the oven to 200C. For the traditional samosa, in a frypan heat the oil. Fry the onion until translucent. Add the garlic, garam masala and turmeric and fry for another 3 minutes.
For the traditional samosa: In a medium sized bowl, combine the kumara and onion mix and mix to combine.
For the Kiwi samosa: Combine the kumara, cheese, pineapple, kiwi roast and pepper in a bowl.
Cut each sheet of pastry into triangles. 4 triangles will give you large samosas, 8 triangles will give you smaller ones. See diagram:
Using a little of the beaten egg and your finger, trace each triangle edge until it’s wet. This will help the pastry stick together. Place a rounded teaspoon of each filling in the middle (you will need more for a larger triangle). Pick up the pastry triangle and squeeze each edge together. Move the filling around so that it’s even in the pastry. You could use the points of a fork or the end of a spoon to make a pretty pattern when sealing.
On a lined baking tray, place the samosa down and brush with the egg wash. Cook for 20-25 minutes until the samosa is golden brown. Serve with your favourite sauces.
Ingredients
Directions
Pre-heat the oven to 200C. For the traditional samosa, in a frypan heat the oil. Fry the onion until translucent. Add the garlic, garam masala and turmeric and fry for another 3 minutes.
For the traditional samosa: In a medium sized bowl, combine the kumara and onion mix and mix to combine.
For the Kiwi samosa: Combine the kumara, cheese, pineapple, kiwi roast and pepper in a bowl.
Cut each sheet of pastry into triangles. 4 triangles will give you large samosas, 8 triangles will give you smaller ones. See diagram:
Using a little of the beaten egg and your finger, trace each triangle edge until it’s wet. This will help the pastry stick together. Place a rounded teaspoon of each filling in the middle (you will need more for a larger triangle). Pick up the pastry triangle and squeeze each edge together. Move the filling around so that it’s even in the pastry. You could use the points of a fork or the end of a spoon to make a pretty pattern when sealing.
On a lined baking tray, place the samosa down and brush with the egg wash. Cook for 20-25 minutes until the samosa is golden brown. Serve with your favourite sauces.