vegetable samosas with ginger and lemon
vegetarian

10 sheets fllo pastry (about 150 x 300mm) 50g butter melted for brushing

Filling:
1 medium carrot
2 sticks celery
3 spring onions
2 tablespoons sunflower oil
1 x 10mm piece of fresh root ginger finely grated
salt and freshly ground black pepper
a squeeze of lemon juice

Cut the carrot celery and spring onions into fine strips.
Heat the oil in a large nonstick frying pan on the boiling plate add the prepared vegetables and ginger and stirf ry quickly until just tender they should retain some bite.
Season well add a squeeze of lemon juice and leave to cool.
Lay the filo pastry out on a board or work surface one sheet at a time keeping the rest covered with a damp cloth to prevent it from drying out and becoming brittle. Cut the pastry into strips about 50 x 250mm.
Brush each pastry strip with melted butter.
Put a teaspoonful of the filling onto the bottom corner of each strip of pastry.
Season with salt and black pepper.
Fold the pastry over so that it forms a triangle then continue folding the triangle over itself until you reach the end of the strip.
Put on to greased baking sheets or lift off paper on a baking sheet.
Continue with more strips of filo pastry until all the filling is used up.
Brush the tops of each samosa with melted butter.
Bake on the grid shelf on the floor of the roasting oven for about 10 minutes then put directly on to the floor of the roasting oven to brown the basesabout a further 5 minutes.

Stir fry the vegetables quickly so that they keep some crispness. These are similar to chines spring rolls but in a samosa shape.

Makes about 24

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