Dietary: Vegan Options
Serves: 6 (makes 20 mini samosas)
- 400g pink rhubarb (3 large sticks)
- 75g soft brown sugar
- 100ml water
- 75g crystallised ginger
- 1 pack filo pastry (270g)
- 6 tbsps margarine, melted for brushing
- Vanilla sugar for sprinkling
- Ground cinnamon for dusting
- Preheat the oven to 200C
- In a small saucepan, add the water and brown sugar and bring to
a simmer. Slice up the ginger and add to the syrup. Simmer for a
few minutes until the syrup has thickened.
- Wash and slice the rhubarb into 2 cm pieces. Spread the rhubarb
out in a roasting dish. Pour the ginger syrup over the top and bake
in the oven for 15 minutes until the rhubarb is starting to burst.
Leave to cool. Strain the syrup off the rhubarb into a bowl,
otherwise the rhubarb filling will be too wet.
- Lay the filo pastry out on the work surface and cut into 5 short
strips. Stack them up into one pile.
- Lay out a single sheet and brush with melted margarine, top with another sheet of filo and brush with more margarine. Put ½ a tablespoon of the rhubarb
mixture into the corner and fold up the line of pastry into a
triangle shape. Repeat the process and lay the samosas onto a
baking tray lined with baking parchment. Brush them with margarine.
- Sprinkle vanilla sugar over the top of the parcels.
- Bake in the pre-heated oven for 25 minutes, turning over half
way through cooking, until pale golden.
- To serve dust with ground cinnamon, and serve with Greek yoghurt
and a drizzle of rhubarb syrup.
- Try adding a few blueberries into each
filo parcel with the roasted rhubarb.