Air fryer filo samosas
Samosas are an incredibly easy and delicious meal to make from scratch, and our filo pastry twist makes for a crispy, flaky morsel that anyone can enjoy. Filled with potato, pea and spinach filling flavoured with Pams Butter Chicken simmer sauce, serve these in a lunchbox or alongside a crisp green salad for a delectable dinner.
- 250g Agria potatoes, peeled and 2cm diced
- Pams olive oil or butter
- ½ onion, thinly sliced
- 120g Pams baby spinach
- 1 cup Pams frozen peas
- 1 jar Pams Butter Chicken simmer sauce
- 350-400g filo pastry sheets
- 2 Tbsp sesame or mustard seeds
- Place the potatoes into a pot of cold, salted water and bring to a boil. Cook until the potato is tender when tested, then drain and set aside.
- Bring a frying pan to medium heat with a drizzle of olive oil or a knob of butter. Saute the onion for 4-5 minutes or until softened, then add the spinach, peas, Pams simmer sauce and cooked potatoes to the pan.
- Cook the vegetable mixture for 2-3 minutes or until the spinach has wilted, then set aside to cool. Stack 4 sheets of filo on top of each other, brushing lightly with oil or melted butter in between. Next, slice the rectangular sheet into 4 vertically.
- Place a few spoonfuls of filling at the bottom corner of each strip and fold up into a triangle, sealing the edge with butter. Repeat with the remaining filling and pastry.
- Brush each samosa lightly with oil or butter, then sprinkle lightly with sesame seeds and place into the air fryer seam side down and cook for 5-7 minutes at 180 degrees celsius or until golden and crispy. If using an oven, bake at 200 degrees for 20-25 minutes or until golden and crispy. Serve and enjoy.
Cucumber yoghurt recipe
- 1 cup Greek yoghurt
- ¼ telegraph cucumber, finely diced
- Juice of one lemon
- ¼ cup fresh mint, finely sliced
In a bowl, mix together the yoghurt, diced cucumber, lemon juice and chopped mint. Season to taste with salt and pepper, then serve alongside the cooked samosas.