Dukkah and Butterbean Stuffed Samosas

Dukkah, a nutty Middle Eastern spice mix, is blended with creamy butterbeans to make a delicious finger food - perfect for special occasions
Dukkah and Butterbean Stuffed Samosas
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Dukkah and Butterbean Stuffed Samosas
May 28, 2019
Preparation Time 10-15 minutes
Cooking Time 7 minutes
Serves Makes 26


PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the filling

3 tbsp olive oil
1 clove garlic, finely grated
2 tbsp dukkah
2 tins (400g) butterbeans, mashed lightly
5g spinneysFOOD Fresh Coriander, roughly chopped
1 lemon, juiced
spinneysFOOD Salt and Black Pepper to taste
1 packet (500g) pre-made, pre-cut frozen samosa pastry, thawed overnight in the fridge
2 tbsp cake flour, mixed with water to make a thick paste for sealing

METHOD

  • 1

    To make the filling, heat the olive oil in a medium-sized, non-stick frying pan and sauté the garlic and dukkah for 1 minute or until fragrant. Add the mashed butterbeans and sauté for 5 minutes until lightly crispy. Remove from the heat and stir in the coriander and lemon juice. Season well with salt and pepper

  • 2

    To fill, place 1 sheet of the pastry on a clean surface, cover the rest with a damp tea towel. Place 1½ tsp of the butterbean filling in the bottom right corner of the pastry

  • 3

    Fold the tip of the pastry over the filling to form a triangle, in line with the left side of the pastry

  • 4

    Take the bottom left corner of the pastry and fold over and across to line up with the right-hand side of the pastry. Continue folding, making sure that all the corners are folded tightly

  • 5

    Dip your finger in the flour paste and spread a bit over the edge of the pastry. Fold over and seal

  • 6

    Continue until all the pastry is done. You should get about 26 samosas

  • 7

    Deep-fry the samosas, a few at a time, in medium-hot oil until golden brown. Remove from the oil and drain on kitchen paper. Dab with another paper towel to remove excess oil. Serve hot with a chutney of your choice

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