Harvest Vegetable Samosas

For the Stuffing 1/2 inch piece of ginger 2 cloves of garlic 1 medium onion 2 tablespoons vegetable oil 1/2 tsp cumin seeds 1 small potato, cooked, peeled, diced 1 small carrot, diced fine 1 small zucchini, diced fine 2 florets of cauliflower (about ¼ cup), diced fine 1 baby eggplant, diced fine ¼ cup sliced roasted red peppers 1/2 cup frozen peas 1 cup diced tomatoes Salt to taste ½ tsp cayenne pepper ½ tsp smoked Spanish paprika 1/2 teaspoon ground roasted cumin seeds 1/2 teaspoon ground cumin seeds 1 tablespoon lemon juice 2 tbsp chopped fresh mint leaves 2 tablespoons chopped fresh coriander leaves

Mince ginger, garlic and onion together in food processor.

Warm oil in non stick skillet set over medium high heat. Add cumin seeds sizzle them for 30 seconds. Add minced onion mixture, sauté 4-5 minutes until lightly brown.

Add all vegetables, cook 2 minutes.

Add tomatoes, salt and all spices. Cook 10 minutes until thickened.

Fold in lemon juice and fresh chopped herbs.

Cool stuffing in refrigerator for up to 2 days.

For the Pastry Shell 1 package pre rolled frozen puff pastry 1 egg, beaten

Thaw puff pastry according to package directions.

Preheat oven to 400F.

Cut each sheet of puff pastry into 3 strips and cut each strip into 3 squares. Roll each piece in all purpose flour. Stack on a plate. Keep covered and chilled until needed.

Put a tablespoon or two of the stuffing mixture in the centre of a square. Fold the flap over the filling to form a triangular pouch and seal the edges by pressing on them with a fork or with your fingers. Proceed similarly with the remaining puff pastry and place all the pouches in a single layer on a parchment lined baking sheet. Brush the pouches lightly with the beaten egg. Bake for about 15 minutes, until the pastry is cooked through and the tops are golden. Serve with sweet mango chutney.

Serves four – six