Leek & Mushroom Samosas
Leek, Mushroom & Lentil Samosas
1 tbs olive oil
2 cloves garlic, minced
1 small leek, chopped
3 cups chopped button mushrooms
1/2 cup vegetable stock
1 tbs mushroom soy sauce
1 tbs hot curry powder
1/3 cup of frozen peas
1/2 400g can of lentils
2 sheets of puff pastry
1. Heat the oil in a medium pan over medium heat, add the garlic and leek and sauté until translucent. Add mushrooms and cook for 5 minutes, stirring occasionally. Add vegetable stock, soy sauce, curry powder and mix well. Simmer for 5 minutes and then add your peas and lentils. Simmer until most of the moisture has disappeared. Remove from the heat and allow mixture to cool.
2. Preheat the oven to 180ºC. Cut your puff pastry sheets into 4 equal squares, spoon approx 3 tablespoons of the mixture onto the middle of the pastry square and then fold the square in half to make a triangle, press the edges of the pastry down with your fingers to seal the edges.
3. Place the samosas on a baking tray, lined with baking paper, and bake for 30 minutes.