Samosa Style Filo Cigars, Cucumber Raita

Recipes, Soups Snacks & Starters

Samosa Style Filo Cigars, Cucumber Raita

Cooking Mode:

Combi

Steam

50%

Equipment

  • Frypan
  • Microplane
  • Chef’s Knife
  • Mixing Bowls
  • Wooden Spoon
  • Pastry Brush
  • Baking Trays
  • Baking Paper

    • Spoons

Ingredients

  • 3 x Finely Diced Shallots
  • 3cm Piece Julienned Ginger
  • 3 Cloves Garlic
  • 1 x Long Red Chilli Finely Diced
  • 100gm Frozen Peas
  • 100gm Red ‘Golf Ball’ Lentils
  • 1 x 400gm Tin Chickpeas
  • ½ Bunch Chopped Coriander Stalks
  • ½ Bunch Chopped Coriander Leaves
  • 2 x Medium Carrots Diced
  • 2 Teaspoon Mild Curry Powder
  • ¼ Teaspoon Ground Cloves
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Ground Cardamon
  • 100gm Ghee (or clarified butter)
  • 100g Greek Yoghurt
  • ¼ Peeled
  • Seeded and Diced Cucumber
  • 1 Packet Filo Pastry
  • 80gm Coconut Cream
  • 1 Lemon
  • Salt
  • Vegetable Oil

METHOD

Place frypan over medium heat, once hot a generous amount of vegetable oil and add shallots, saute for 1-2 minutes, next add the ginger and carrot and cook for a further 2 minutes.

Next add the chilli and garlic and cook for another minutes followed by the spices (keep ¼ of the spices aside), lentils and coriander stalks. Add the chick peas and the juice from the tin.

Turn the heat down to a simmer and cook for 25-35 minutes until the lentils are soft. Halfway through add 50gm of coconut cream and return to the heat.

If required add a little extra water during cooking.

While the mixture cooks prepare the raita; mix yoghurt with cucumber, a pinch of curry powder, juice of ½ a lemon, salt and 30gm of coconut cream, mix well and chill until required.

Once the lentil mix is ready, remove from the heat and add the frozen peas, chopped coriander and remaining lemon juice, add salt and check and adjust the seasoning. Place the mixture on a flat tray and cool in the fridge.

To assemble: Melt the ghee in a small pot and set aside. Cut the filo pastry horizontally into thirds. Lay out three thirds and brush the edges with melted ghee. Place one tablespoon of the chilled mixture on the bottom third of each pastry rectangle and fold over the long edges. Butter the edges again and loosely roll up the mixture to form a short cigar.

Place each pastry onto a baking sheet lined with baking paper, brush the surface of each cigar with a little extra butter and sprinkle over some of the remaining spices. Repeat with remaining mixture

Heat the oven to combi mode 175˚C (50% Steam) and once hot add the baking sheets to the oven. Cook for 18-25 minutes until crisp and golden.

Once baked remove and serve alongside the cucumber raita and a cold beer.

HINTS & TIPS

When using filo pastry as a wrapper for a filling wrap loosely, tightly wrapped fillings will often explode out the sides or edges.

Recipes like this are a great alternative to deep frying, the ‘cigars’ can be made in advance and frozen. To cook, remove from freezer and place onto a tray to defrost, brush over butter or ghee then bake.

Next heat a medium size frypan over medium heat and add some vegetable oil, add the bacon and cook until crisp. Next add the diced shallots and cook for a further 2-3 minutes.

Finally add ¾ of the chopped garlic and a generous pinch of cumin and cook for 2 more minutes.

Remove from the heat and set aside to cool.

While the bacon mixture cools prepare the zucchini tzatziki by mixing yoghurt with zest of ½ a lemon, lemon juice and remaining garlic and set aside.

Now the bacon mixture has cooled, add it to the egg yolk mix and set aside.

Now place the grated zucchini on a clean tea towel and squeeze out as much water as possible. Once the water has been removed, set aside a little zucchini for the tzatziki and place remaining into the mixture with the egg yolks along with the grated cheese. Mix well and set aside.

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