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Cheat's Homemade Veggie Samosa Rolls
Cheat's Homemade Veggie Samosa Rolls

Cheat's Homemade Veggie Samosa Rolls

with Baby Plum Tomato Salad

Recipe Development Team
Recipe Development TeamPublished on July 02, 2024

Learn something new in the kitchen by making our Cheat's Homemade Veggie Samosa Rolls. Inspired by the popular south Asian pastries found in India and the Middle East, we make it easier with filo pastry.

Tags:
Veggie
New
Allergens:
Milk
Mustard
Cereals containing gluten
Soya
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Carrot

1 unit(s)

Onion

1 carton(s)

Chickpeas

2 unit(s)

Garlic Clove**

80 grams

Mature Cheddar Cheese

(Contains: Milk)

50 grams

Korma Curry Paste

(Contains: Mustard)

40 grams

Mango Chutney

4 unit(s)

Filo Pastry Sheets

(Contains: Cereals containing gluten, Soya)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

100 milliliter(s)

Water for the Veg

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3446 kJ
Energy (kcal)824 kcal
Fat37.5 g
of which saturates11.8 g
Carbohydrate89.1 g
of which sugars30.5 g
Dietary Fibre15.4 g
Protein27.3 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Grater
Garlic Press
Large Frying Pan
Potato Masher
Baking Tray
Medium Bowl

Cooking Instructions and Tips

Prep the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Trim the carrots, then coarsely grate (no need to peel).

Halve, peel and chop the onion into small pieces.

Drain and rinse the chickpeas in a sieve.

Get Frying
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the carrot and onion to the pan and stir-fry until softened, 6-8 mins. Season with salt and pepper.

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Add the Flavour
3

Once the veg has softened, add the chickpeas, garlic and korma curry paste to the pan. Cook until fragrant, 1-2 mins.

Stir in the water for the veg (see pantry for amount). Bring to the boil and simmer until the chickpeas are tender, 2-3 mins. Season with salt and pepper. 

Stir through the mango chutney, then remove from the heat.

Using a potato masher, roughly mash half the chickpeas in the pan until the sauce has thickened. Set aside and allow to cool slightly. 

Roll Up, Roll Up
4

Unroll the filo sheets (2 per person) and fold each sheet in half widthways to create a rectangle.

Spoon the mixture onto one end of each rectangle, leaving a 2cm border around the bottom 3 edges. Evenly sprinkle the cheese over the chickpea mixture.

Neatly fold both lengthway sides over the filling, then tightly roll them up like a burrito to enclose the filling.

Transfer the samosa rolls, seam-side down, onto a lined baking tray. Brush with a little oil, then bake on the top shelf until golden brown, 10-15 mins.

Make your Salad
5

Meanwhile, halve the baby plum tomatoes.

In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the dressing and toss to coat.

Serve Up
6

Just before serving, add the baby leaves to the tomato bowl. Toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Share the veggie samosa rolls between your plates. Add a dollop of mayo (see pantry for amount) for dipping.

Serve the tomato salad alongside.

Enjoy!

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