You only need a few tortilla wraps and a couple of tins of beans to make these delicious samosas. You can also get creative and make up your own filling combinations – we’d love to see your ideas!
Here is week six in a series with our friends Meat Free Monday, click below for a PDF of the recipe and other interesting facts.
Equipment
- baking sheet
- baking paper
- big bowl
- table knife
- chopping board
- measuring spoons
- dessert spoon
Ingredients
- 4 tortilla wraps, halved
- For the filling:
- 2 tablespoons sunflower oil
- 400g tin mixed beans
- 400g tin kidney beans
- 1 teaspoon chilli powder
- 2 tablespoons sweet chilli sauce
- handful of fresh coriander leaves
- For the paste (to seal the samosas):
- 2 tablespoon plain flour
- 2 tablespoon water
1
Turn the oven on to 200°C/400°F/gas mark 6 (or fan oven 180°C/350°F/gas mark 4). Using a piece of kitchen paper, rub a little oil over a baking tray.
2
Open the tins of beans, drain in a colander and rinse with cold water. Tip the beans into a big bowl. Using a pestle from a pestle and mortar, or the end of a rolling pin, bash the beans until they’re about half mashed – it’s good to have some whole beans.
3
Add the chilli power and sweet chilli sauce. Using your fingers tear the coriander into small pieces and add to the bowl.
4
In a small bowl mix together 2 tablespoons of flour with 2 tablespoons of water to make a paste. Cut 3 tortilla wraps in half using scissors, keeping your fingers away from the blades.
5
Take one tortilla half, fold over a third of the wrap to make a triangle use a brush to brush some flour paste onto the edge to seal.
6
Fold the other third over the top to make a cone. Brush a little of the flour paste along the edge of the cone and press to seal.
7
Spoon a little of the filling inside the cone, then repeat with the other 7 cones until you have used up all of the mixture. Brush a little flour paste inside the opening and press together to seal. Add more paste to the other edges if you need to, and press with your fingers to seal.
8
Put the samosas on the oiled baking tray and turn over to coat the samosas in a little oil. Cook for 10-12 minutes. Remember to leave to cool slightly before you eat them as they will be very hot!
