Spicy tuna and sweetcorn samosa



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Adjust Servings
1can Tuna (drained)
11/2 drained sweetcorn
1 onion finely chopped
3 green chillies chopped
1tsp ginger paste
1tsp garlic paste
11/4 tsp turmeric powder
11/2 tsp garam masala
1 Juiced lemon
1tbsp Coriander Leaves (chopped)
2tbsp Oil cooking the tuna mix
Salt to taste
Packet ready-made filo pastry
5tbsp melted butter or oil for brushing



Preparation for Tuna Filling

Heat oil in a pan, add the chopped onion and cook until golden brown. Add the ginger and garlic paste and cook the mix for 3-4 minutes.
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Now add the spices, chopped green chillies, and mix well

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Add the tuna and salt; sauté for a while and cook for 2 minutes. Now add the sweetcorn. Cook the mix for 2-3 minutes.

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Sprinkle the chopped coriander leaves and mix well; remove from the fire and keep it aside.

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Squeeze some lime juice. Cool the mix

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Making the samosa

• Preheat the oven to 200C/400F/Gas 6. • Unroll the pastry and cover with cling film and a damp tea towel. • Peel off one piece and keep the rest covered so that it doesn't dry out. • Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
• Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. • Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using. • Bake in the centre of the oven for 15 minutes, or until golden and crisp, turning halfway through the cooking time. • To serve, place the samosas onto a large serving plate with the mayo harissa dip.
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