Curried Butternut + Ricotta Samoosas with Spicy Roast Cherry Tomatoes
Ingredients
- 3 tbsp olive oil
- 12 dried curry leaves
- 1 onion, finely chopped
- 3 tsp cumin seeds
- 3 garlic cloves, minced
- 4cm ginger, peeled and grated
- pinch chilli flakes
- 3 tsp ground cinnamon
- 750g butternut
- 375g vegan ricotta
- 12 sheets filo pastry
- 75g melted butter
- tomatoes
- 2 cups cherry tomatoes
- 1/2 tsp yellow mustard seeds
- 1 clove garlic thinly sliced
- 2tsp paprika thyme leaves
- pinch chili flakes
- 1 tbs olive oil
- drizzle olive oil
- pinch salt flakes
Preparation
Preheat the oven 180C. Heat 1 Tbs of oil in a large frying pan over a medium heat. Add curry leaves and cook until they start to sizzle. Add onion, cumin seeds, garlic, ginger, chilli and cinnamon and cook until the onion is softened. Transfer to a bowl
Heat the remaining oil and cook the butternut over a medium heat until tender. Mash roughly and then add to the onion. Stir in the ricotta and adjust the seasoning to taste
Lay out the filo sheets, keeping those you are not working with covered with a damp tea towel. Place one sheet of filo on a work surface, brush with melted butter, place another sheet on top and cut into 4 even strips, lengthways. Brush again with butter
Place a heaped tablespoon of the butternut mix on the lower right-hand corner of each strip. Fold the strip from the right-hand corner over the mix to form a triangle. Continue folding, maintaining triangle shape. Place seam side down on baking tray. Repeat with remaining strips. Bake until golden and crisp, about 20 to 25 mins
Preheat oven to 200C. Toss tomatoes with the rest of the ingredients. Arrange on a lined baking tray and bake until starting to brown