As the festival of light approaches, join our celebrations with these Diwali vegetable samosas – the perfect accompaniment to any feasting this weekend!
½ tbsp sunflower oil, plus extra for brushing
1 small onion, finely chopped
1½ tbsp curry powder
1x 300g can mixed vegetables, drained
1x 200g can chickpeas, drained
10-12 filo pastry sheets
2-3 tbsp sesame seeds
Pre-heat oven to 200°C, gas mark 6. Heat the oil in a saucepan and gently fry the onion until softened. Add the curry powder and vegetables and cook for a further 1-2 minutes. Remove from the heat and leave to cool slightly.
Unroll the pastry. Lay 1 sheet onto a clean work surface (cover up the remaining pastry, to prevent it drying out). Lightly brush the pastry sheet with oil. Lengthways, fold one third into the middle and do the same the other side to make a long strip of pastry. Again, lightly brush with oil.
Place a tablespoon of vegetable mixture along the bottom of the pastry strip. Take one of the pastry corners and fold it over the vegetable mixture to the opposite long edge of the pastry, to form a small triangle. Continue to fold the triangle over on itself to the end of the pastry, creating a small filled triangle.
Brush with a little oil and sprinkle over sesame seeds. Place onto a baking tray and repeat the process with the remaining pastry sheets and vegetable mixture.
Bake for 25-30 minutes, turning over halfway through, until crisp and golden.