Halloumi Vegetarian Samosas

Halloumi Vegetarian Samosas

As much as I do love meat, I’m pretty much a vegetarian these days. Not particularly because of any moral or health reasons, but put simply: meat is an expensive luxury at the moment. Because of that, I turn to a lot of alternatives for that meaty, protein like feel – chickpeas and types of beans are great, but also cheese. I’m not a huge fan of lots of cheeses, but two that I love are goats cheese and halloumi. You could probably use both of those in samosas with different dips, but for these samosas, you just need that halloumi!

You can change this recipe up a little if you like too. Why not change some of the vegetables or a couple of the spices – fennel might work well? Or if you’re feeling a little lazy (like I often am), frozen vegetables work well for samosas because when you cook them they go a little more ‘mushy.’

Give these a go… they work out around 50p per samosa if you make them large like I did, making a pretty cheap lunch time meal!

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Check out this great video on how to fold your samosas!

Halloumi Vegetarian Samosas

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Servings	Prep Time
9 samosas	20 minutes

Cook Time

15 minutes

Servings Prep Time 9 samosas 20 minutes

Cook Time 15 minutes

Halloumi Vegetarian Samosas Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 9 samosas 20 minutes Cook Time 15 minutes Servings Prep Time 9 samosas 20 minutes Cook Time 15 minutes

Ingredients

• 1 pack filo pastry 270g pack
• 100 g mushrooms
• 2 peppers
• 250 g halloumi
• 1/2 onion
• 1/2 tsp gara masala
• 1 tsp cumin
• 2 tsp onion seeds plus extra to serve
• 1/2 tsp chilli powder
• 1 sprig fresh corriander
• olive oil

Servings: samosas

Units:MetricUS Imperial

Instructions

1. In a frying pan, heat a little oil. Chop the mushrooms, peppers, halloumi, onion, onion seeds (save 1 tsp to sprinkle) and fresh coriander into 'bite size' pieces and toss into the pan.
2. Fry for around 15 minutes until soft and 'mushy' in consistency. This will be your filling
3. Roll out your sheets of filo pastry. You need to cut the pastry into short, wide 'strips' if you want large samosas, or thin, long strips for mini ones - create a cone and then put your filling in. There's a link to a great youtube video in the text above to help you do this as it's hard to explain in words.
4. Simply fill up all your samosas using the tutorial, brush with olive oil and sprinkle with onion seeds. Cook in a fan oven at 180oC for 15 minutes, checking and turning if necessary.

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