Honey and Nut Samoosas

Samoosas are triangular-shaped “pastries” that are traditionally filled with a curried medium hot beef mince.  Innovative Malay chefs have started using chicken, mixed vegetables, potato, sweetcorn, and other fillings.  A special pastry is made, but I prefer to use phyllo, as it is readily available.  The sweet filling is my variation on the theme.  I also make guinea fowl samoosas from time to time – these too caused quite a stir.

Serves 6 - 8

Ingredients

100g pecan nuts, chopped
100g hazel nuts, chopped
100g almonds, chopped
50g sun-dried blueberries
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground mixed spice
125ml butter, melted
100ml honey
phyllo pastry
oil for deep-frying

To prepare

1.       Mix the chopped nuts, spices, blueberries, butter and honey together.

2.       Set aside.

3.       Cut the phyllo pastry into 8cm strips.

4.       Keep the pastry under a damp cloth – if it dries out, the corners will crack and the filling run out while frying.

5.       Fold the pastry into triangles (I will include the diagram tomorrow - it will make things easier).

6.       Spoon a large teaspoon of the mixture onto the corner of the pastry strip after the second fold.

7.       Continue folding and seal with a mixture of flour and water. 

8.       Chill under damp cloth until needed. 

9.       Deep-fry samoosas and drain on kitchen paper.

To serve

Place two samoosas on a plate, one on top of the other at different angles.  Place a blob of thick cream on the top, and garnish with one mint leaf.

Variations

1.       Samoosas can be baked in the oven – brush with melted butter and bake in a preheated oven at

      200°C until lightly brown.

2.       The sun-dried blueberries can be replaced with chopped mixed peel.