This fruity twist on a usually savoury Indian snack is crispy, sweet and fragrant. Perfect served with nondairy cream or pistachio ice cream!
- 1x 270g pack filo pastry, defrosted if frozen
- 55g (1/4 cup) dairy-free butter, melted
- 3 large pears, cored and chopped into small cubes
- 4 tbsp water
- 1 tbsp soft brown sugar, plus extra for topping
- 1 pinch saffron threads
- 1 star anise
- 4 cardamom pods, squashed with the back of a knife
- ½ tsp ground cinnamon
- ½ tsp nutmeg
- 25g (¼ cup) shelled pistachios, finely chopped
- Preheat the oven to 180°C/350°F/ Gas 4. Place a frying pan over a medium low heat and add the chopped pears, water, sugar and spices. Bring to a simmer and leave to gently cook until the pears are slightly softened but still holding their shape.
- Unroll the filo sheets and cut them in half horizontally so that you have 2 sets of long strips. Take 1 strip, brush it with the non-dairy butter and place another sheet on top. Brush the top sheet with non-dairy butter.
- Avoiding the whole spices and juices in the pan, take a heaped tablespoon of the pears and place them at one end of the buttered pastry. Fold the strip up, over and
over, to encase the filling in a triangle shaped parcel. Brush with dairy-free butter and place on a baking tray. Repeat until you have 6 samosas.
- Sprinkle the tops of the parcels with sugar and transfer to the oven to bake for 20 minutes, or until crispy and golden brown. Serve warm, with non-dairy cream or ice cream.
Top Tip: The unbaked samosas can be frozen, well wrapped, for up to three months. To bake from frozen, add 10 minutes to the cooking time. Check the filling is piping hot before serving.
Per serving (177g) Calories: 289, Carbohydrates: 46.4g, Sugars: 17.7g, Salt: 0.61g, Fat: 10.8g Saturates: 2.3g, Protein: 5g
Taken from November 2018 (Issue 44) Vegan Life Magazine