Gold Casual 5 Summer Soles RTRY 2 Wedge Soles Light 8 2In CN42 4In Heel Sandals Women'S Rhinestone UK7 Leather EU41 US9 10 3 5 Light n7xCAxq

with Coriander Raita

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Light 10 CN42 Summer Women'S Gold 3 RTRY US9 Leather 2In UK7 4In Soles 8 2 EU41 Wedge Casual Soles 5 Heel 5 Rhinestone Sandals Light Who doesn’t love a crunchy samosa? Crispy, warming, filling yet easy, they’re always a crowd pleaser. This cheat’s version takes no time at all, and is cooled down with the addition of a creamy coriander raita and cucumber salad.

Tags: Veggie
Allergens: MilkGlutenRoyal Jelly, Bee Pollen, Propolis
Preparation Time
45 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients

1 unit

brown onion

1 unit

CN42 Rhinestone 8 Women'S US9 Light Summer 5 Wedge Soles Light 2 RTRY Casual 2In 10 EU41 5 Gold Soles 4In UK7 3 Sandals Heel Leather carrot

2 unit

potatoes

2 clove

garlic

1 sachet

curry powder

1 block

fetta cheese

(ContainsMilk)

8 unit

filo pastry

(ContainsGluten)

1 bunch

coriander

1 tub

Greek yoghurt

(Contains2 8 RTRY Gold Leather Light Rhinestone Wedge Soles EU41 10 5 5 Summer Soles Sandals Casual CN42 2In Light Women'S 4In US9 3 UK7 Heel Milk,Traces of Gluten,Traces of Tree Nuts,Traces of Soya,May contain traces of allergens)

1 unit

cucumber

1 bag

mixed salad leaves

Not included in your delivery

olive oil

40 g

butter

(Summer Gold Heel 5 8 10 Casual Wedge Light Soles 3 US9 Rhinestone EU41 UK7 5 RTRY Soles Sandals Women'S 2In 4In 2 Leather CN42 Light ContainsMilk)

¼ tsp

salt

4In 2 3 RTRY 5 Leather Sandals Light Gold US9 5 EU41 UK7 Heel 10 CN42 Women'S Light Rhinestone 8 Casual 2In Summer Soles Soles Wedge

1 pinch

sugar

2 tsp

vinegar (balsamic or white wine)

Balance Women's 8 wx811BM2 Size Shoes 5US New d5TUXqxwn5

½ tsp

honey

(ContainsRoyal Jelly, Bee Pollen, Propolis)

Nutritional Values per serving
Nutritional Values per serving
Energy (kJ) 3100 kJ
Fat 28.6 g
of which saturates 16.7 g
Carbohydrate 91.4 g
of which sugars 18.3 g
Protein 23.8 g
Sodium 1110 mg
Women’s Blue Running 5 Gel Asics Excite Shoes ABTdd1
Utensils
Utensils
Chopping board
Garlic Press
Grater
Knife
Large Non-Stick Pan
Brush
Baking Paper
Baking Tray
Medium Bowl
Instructions Summer Wedge 5 2 CN42 2In EU41 8 Soles Gold 3 Women'S Light Leather UK7 US9 Light Rhinestone Heel 5 4In 10 Sandals Soles RTRY Casual
1

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Cut the carrot (unpeeled) into 1 cm cubes. TIP: Cut the carrot to the correct size to ensure it cooks in the allocated time. Grate the potato (unpeeled). Peel and crush the garlic. Melt the butter.

2

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot and potato and cook, stirring occasionally, for 8-10 minutes, or until tender. TIP: Add a dash of water if the filling is sticking to the pan! Add the garlic and curry powder and cook, stirring, for 1-2 minutes, or until fragrant. Remove from the heat, add the salt (see ingredients list), crumble in the fetta and gently stir to combine.

3

Lay 1 sheet of filo pastry flat on a clean surface. Brush the filo with some of the melted butter, then lay another sheet on top. Spoon the samosa filling (1/4 for 2 people / 1/8 for 4 people) on one side of the pastry. Fold the long edges into the centre, and then fold in the left short edge. Keep folding to enclose filling, ending seam-side down. Repeat with the remaining mixture and remaining filo sheets to make 4 samosas for 2 people / 8 samosas for 4 people.

4

Place the parcels, seam-side down, on an oven tray lined with baking paper. Brush each parcel with some of the melted butter and season with a pinch of salt and pepper. Bake for 10-15 minutes, or until golden.

2In 8 Women'S Soles Casual UK7 5 CN42 Sandals Gold Heel 3 2 EU41 Wedge Light Light 10 US9 Summer 5 RTRY 4In Rhinestone Soles Leather
5

While the samosa parcels are baking, finely chop the coriander. In a small bowl, combine the coriander and Greek yoghurt. Season with a pinch of salt, sugar and pepper. Set aside. Cut the cucumber into 1 cm chunks. In a medium bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the vinegar and the honey. Add the cucumber and mixed salad leaves and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the cheat's veggie samosas and salad between plates. Serve with a dollop of coriander raita.

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