Deni's Delicious Salmon and Sweetcorn Samosas
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
8 samosas
ingredients
-
Pastry
- 6 ounces plain flour
- 3 ounces gram flour
- 2 ounces ghee (pared off the block in flakes, for preference)
- 1⁄2 teaspoon salt
- warm water
-
Filling
- 4 ounces cooked flaked salmon
- 3 cooked potatoes
- 3 ounces cooked sweetcorn
- 1 teaspoon finely chopped ginger
- 2 teaspoons finely chopped chilies (adjust to taste, green or red - I prefer red)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- oil, to fry
directions
- Sift flours and salt into a mixing bowl.
- Add ghee and rub in until mixture resembles fine breadcrumbs.
- Add warm water and mix to stiff but pliable dough.
- Add ½ tsp oil to a plastic bag, and refrigerate pastry for at least 30 minutes (but note below!) Remove from fridge at least one hour before using (following day is best), and knead until pliable again.
- Divide into eight.
- Roll each piece out and cut out a 7” circle, using a bowl as a guide.
- Divide each circle into 2 semicircles.
- Separate with kitchen roll if not using immediately.
- Heat 3 tbsp of oil.
- Fry the ginger and chillies for a few seconds, and then add the garam masala, the cumin and the coriander.
- Fry gently for 1 minute, then add the potatoes and sweet corn.
- Finally add the cooked salmon, and warm through.
- Allow the mixture to cool slightly,.
- To make the samosas.
- Fold each of the semi circles into 3 triangles, and make an ice-cream cone shape.
- Into the pouch formed, add a good spoonful of the salmon mixture, pinching all the edges together to seal them.
- When all eight have been made, heat about ½ inch of oil in a frying pan, and when hot add the samosas, four at a time, to the oil, and fry on both sides until browned and crispy.
- Serve immediately, or allow to cool.
- Re-heat in a hot oven (200C) for 15 minutes.
- Can be frozen; re-heat for 25 minutes from frozen.
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RECIPE SUBMITTED BY
I live in a little village in the middle of Sherwood Forest - Robin Hood country. I retired from teaching 12 years ago, as my health gave up on me. I have an underactive thyroid, a pituitary that is giving up on me almost 30 years after surgery to remove a tumour, and I've recently been diagnosed as diabetic; all my recipes are diabetes-friendly. Despite bits and pieces falling out of use (joints and back mainly) I still love to cook. I like to give my own version of classic Indian recipes, with variations. I also love handicrafts such as X stitch, dressmaking, knitting and crochet, and I've recently joined a local choir, having studied music at College.