• Filling ingredients:
• 250 g ricotta, salted
• 50 g pomegranate
• 2-4 green chillis, chopped finely
• 1 tsp dry roasted whole cumin seeds
• 1 tbsp chopped coriander
• 1 pinch of saffron, crushed in a mortar and pestle
• Sea salt flakes
• Main ingredients:
• 12 samosa pastry leaves, cut into half
• 1 tbsp black poppy seeds
• 1 tbsp butter, softened
• 1/4 cup oil
• Utensils:
• Baking tray
• Parchment / baking paper
• Basting brush

Heat oven to 200 degrees C.Prepare the mixture but combining all the filling ingredients together in a bowl.

Melt the butter. Place a sheet of samosa pastry and using the basting brush, brush the pastry with very little melted butter on both sides.

Place 1 tsp of the filling on one side of the pastry and fold to the opposite to make a triangle.

Continue by folding to opposite sides until the end – place on a baking paper sheet (which is placed on a baking tray),

Fold end and ensure that it sticks to close the samosas. Continue until all samosas are folded.

Sprinkle poppy seeds and salt on top of samosas and place the baking tray into the oven and cook for 10-12 minutes until light brown. If you wish to deep dry you can sprinkle the topping after frying.

by Pak101.com (few years ago!) / 888 views