I hope you’ve had a fun weekend! We went to a birthday party and I cooked up a few jars of marmalade, cordial, some protein bars, and other yummy things :)
But as I am coming closer and closer to the end of my pregnancy, I have less energy for the things I am passionate about, and unfortunately this means less energy for cooking. I am trying to keep our meals relatively simple these days, and also leaving the last day of our meal plan (for us, this is Thursdays as I go grocery shopping on Fridays) as a free choice meal, where we might end up having baked bean toasted sandwiches, or if the husband wants to cook something that’s always great too!
Today I’ll share with you my “easy” recipe for samosas. In our family, we all love samosas, so this is a regularly cooked meal. I have made samosas other ways (with homemade pastry and also spring roll pastry) but this is the simplest and quickest way. Unless you have leftover mashed potato (I have been known to make samosa on toast or on wraps for easy lunches when we have leftover mashed potato!).
3 sheets of frozen ready-made vegan puff pastry
1 tbsp olive oil
2 tsp curry powder (add more if you like more heat!)
2 medium sized potatoes
1/2 cup frozen peas
Water as needed
Peel and finely dice the onion and potatoes.
Heat the oil in a frying pan over a medium heat.
Add the onion and curry powder, fry for a few minutes.
Add the potatoes and peas, stir to coat in the curry powder.
Fry for a further few minutes until potatoes start to brown.
Add around 1/2 a cup of water and cover your frying pan (if you have a suitable lid – otherwise leave uncovered but will take longer too cook and will need more water).
Continue to cook, stirring occasionally, until potatoes are soft. You may need to add more water – make sure at the end most of the water has cooked off though.
When the potatoes are nearly done, remove the sheets of puff pastry from the freezer to defrost and preheat oven to 180 degrees Celsius.
When the puff pastry has defrosted, cut into quarters.
Spoon 1-2 tbsp of potato mix into each square of puff pastry.
Fold as desired (I made triangles this time).
Place onto a greased baking tray, and bake in the oven until the tops are golden brown (around 25 minutes).
Let cool slightly and serve with a good chutney.