Main Ingredients

Suitable for Vegans

1 pack Naked Tofoo

1 tbsp garam masala

1 tsp chilli powder

1 tbsp mango chutney

1 tbsp vegetable oil plus extra for brushing

1 onion

120g frozen peas

3 sheets filo pastry

To Serve

1 cucumber cut into chunks

2 tbsp vegan/soya yogurt

Handful of fresh mint leaves - roughly chopped

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Tofoo and Pea Samosas

Serves 2 • Prep 20 min • Cooking

Tofoo and Pea Samosas
Main Ingredients

Suitable for Vegans

1 pack Naked Tofoo

1 tbsp garam masala

1 tsp chilli powder

1 tbsp mango chutney

1 tbsp vegetable oil plus extra for brushing

1 onion

120g frozen peas

3 sheets filo pastry

To Serve

1 cucumber cut into chunks

2 tbsp vegan/soya yogurt

Handful of fresh mint leaves - roughly chopped

Method

Underline

1. Preheat oven to 200°C.

2. Heat a frying pan and add the oil. Finely dice the onion and add to the pan. Cook until softened. Add the garam masala and chilli powder, stir and cook for a minute until fragrant.

3. Finely dice the Tofoo and add to the pan along with the mango chutney. Cook for a couple of minutes stirring gently. Add the frozen peas and season with salt. Remove from the heat and spread over a baking tray to cool quickly.

4. Once the mixture has cooled take your filo pastry sheets and cut them in half lengthways so you have six long strips of pastry. Take a sheet of pastry and at one end place a heaped tablespoon of the filling.

5. To wrap the samosas, fold one edge of the pastry over the filling to form a triangle, then fold the filled pastry again in the other direction to make another triangle. Keep folding in this way, wrapping the filling tightly until you get to the end of the pastry.

6. Make a paste with some flour and water and spread on the end of the pastry with your finger then fold over and glue it to the samosa to close it up. Brush the top of the samosa with vegetable oil and place on a baking tray.

7. Repeat filling and wrapping the samosas with the other 5 pieces of pastry.

8. Bake in the oven for 15-20 mins until crisp and golden brown in colour.

9. Serve with a salad made with the cucumber, mint leaves and yogurt.