Author: yasmin (HCP)
g Mayonnaise, standard, retail
g Ground cumin, tesco (HCP added*)
g lo-dough (HCP added*)
g Celeriac, raw
g Peas, frozen, raw
g Oil, olive
g Garlic Puree (GIA) (HCP added*)
g Garam masala
ml Egg, beaten (HCP added*)
THIS RECIPE MAKES 2 SAMOSAS. 1 MEAL=1 SAMOSA
1. Preheat your oven to 200C/392F/Gas 6. 2. Cook the celeriac until tender and then mash - you can bake, boil or steam as you prefer. 3. Add celeriac, peas, olive oil, garlic and spices together and mix - this is the samosa filling. 4. Flatten the Lo-Dough with a rolling pin. Cut the Lo-Dough in half. Take the half piece and roll up, overlapping by around 2cm (1inch) to create a cone. Use a little beaten or egg to seal. 5. Insert the filling into the cone until nicely full, but leaving a little bit of Lo-Dough to seal. Again - seal using beaten egg. 6. Egg wash and bake for approx 20-30 mins, egg-washing again part way through for a golden finish. Serve as they are or with pickles/sauces of your choice.
7. Dip samosa into mayo.
Nutrition Information (for entire recipe):
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional