I’ve been so out of touch lately that I probably wouldn’t have realized that this month is “Vegan Month of Food”, aka VeganMofo, had I not seen cupcakepunk‘s post about it on Twitter. I’m not vegan, but I love vegan food and think it’s something worth celebrating. So here I am, adding my share of lentils, tofu and sprouts to the mix.
But I’m not going to start with any of those ingredients. Instead, I’m taking inspiration from the Orchard Cottage apple glut, and from last Friday’s cookery course at the Vegetarian Cookery School, a delicious day that’s given me loads of ammo for VeganMofo.
One of the day’s surprises were these Apple & Saffron Samosas. Made with phyllo dough, this is easy, aromatic, and vegan. Serve it with a bit of soy yogurt or tofu whipped cream and a drizzle of syrup from the stewed apple juices. Or just eat them on your own with your hands. I don’t mind.
Note: unlike most samosas, these make a better dessert than a starter, and probably wouldn’t pair well with tamarind chutney.
Apple & Pear Saffron Samosas
Adapted from a recipe by Rachel Demuth. These sweet samosas would probably be just as good with only pears or apples, if that’s all you’ve got.
- 2 cooking apples
- 2 pears
- pinch of saffron
- 2 tbsp hot water
- 7 Tbsp sugar plus extra for dusting (vanilla sugar if you have it)
- 1 pack phyllo pastry (270g)
- 3 Tbsp neutral oil
- Place the saffron in a small bowl and cover with 2 Tablespoons of hot water and leave for half an hour to infuse.
- Peel, core and dice the apples and pears into even 1 cm pieces.
- Put the apples with the pears into a saucepan with the saffron water and the sugar.
- Simmer gently with the lid on until the fruit is soft but not falling apart. Leave to cool. There should be lots of liquid around the fruit – strain the fruit and save the liquid syrup for later.
- Lay out the phyllo pastry and cut into 5 short strips. Stack them up into a pile.
- Take one sheet off the pile and brush it with oil. Top it with another sheet of phyllo and brush that with oil. Put a spoonful of filling into the corner (try not to overfill!) and fold up the line of pastry into a triangle shape. Repeat the folding process and lay the samosas onto a baking tray lined with baking parchment.
- Brush the samosas with a bit of oil and sprinkle with sugar.
- Bake in a pre-heated 200C/390F oven for 25 minutes, turning over half way through cooking, until pale golden.
- Serve with soy yogurt and a a drizzle of the reserved syrup.
Makes: 20 samosas
Amount per samosa (with syrup): 95 Calories | 2.9g Fat | 1.1g Protein | 16.6g Carbohydrates | 1.2g Fiber