You should receive an email shortly.
Please log in to add this recipe
Go to binder
Alia is making a big batch of her famous veggie samosas for Eid tomorrow while her son Umar gets in the way beneath her feet. She suggests he goes outside to see if he can spot the moon, which would signal the start of Eid – anything to distract him from all the food prep she needs to do. As Umar runs outside, Alia takes her opportunity and works quickly to pack the samosa pastry with colourful carrots, peas, potatoes, sweetcorn and green beans, then carefully folds and seals them, ready to be fried. The crunchy exterior that gives way to the soft, warmly spiced veg is such a delicious way to bring in the Eid celebrations; it’s no surprise Umar is desperate to get the first mouthful. See method
of the reference intake
Tip: Swap the carrot, beans and peas for 150g frozen classic mixed vegetables. You could also use fresh filo pastry – just make sure to keep it covered when you’re not working with it, or it will dry out. Fry in batches for about 2 mins or until golden.
See more Ramadan and Eid recipes
Freezing and defrosting guidelines
Freeze the samosas cooked or uncooked. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Before you comment please read our community guidelines.