Filo ratatouille & ricotta samosas

Filo ratatouille & ricotta samosas

By
From
Love Your Lunches
Makes
8 samosas
Photographer
Bec Dickinson

A friendly tomato twist on the favourite samosa. Once you’ve mastered the folding method, you’ll be making them in your sleep.

Ingredients

Quantity Ingredient
150g ricotta
30g kale, chopped
pinch ground nutmeg
85g filo pastry sheets
65g unsalted butter, melted
250g tomato or vegetable sauce or ratatouille
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. In a medium bowl, stir together the ricotta, kale, nutmeg and seasoning.
  2. Cut the pastry into 8 long strips, approximately 7.5 × 46 cm. Brush the strips with the melted butter, fold in half lengthways then brush again with butter.
  3. Place 1 tablespoon of the ricotta mixture and 1 tablespoon tomato or vegetable sauce at the top right hand corner of the pastry sheet, leaving a border at the top.
  4. Fold the top right corner to the left edge of pastry, forming a triangle. Fold the triangle back again to the right side, then back again to the left. Butter and secure the remaining pastry seam, and place the triangle, seam side down, on a lined baking tray. Brush butter on top, and bake in the oven for 15 minutes or until golden brown.
  5. Once cool, place the samosas into airtight lunch boxes and store in the fridge. To serve, reheat in the microwave until warmed through. Alternatively, package the samosas into containers and freeze. Defrost in the fridge overnight and reheat in the microwave until warmed through.

Note

  • Vegetarian
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