Filo pastry is really tough to make so I generally use ready made. It keeps for ages in the freezer so just take it out the night before you want to use it. My coriander salsa uses Indian spices which are generally available in supermarkets now. The only one which is sometimes touch to find is cumin and coriander powder. If this is the case in your area, try mixing one quantity of cumin powder to 2 quantities of coriander powder and you should get the same taste.
I’ve made these little samosas as canapés for drinks parties, starters for dinner parties and as part of afternoon tea but they also make a good summertime snack at any time of day!
1 punnet of strawberries
1. Preheat the oven to 180C.
2. Lay 3 to 4 sheets of filo pastry out on a damp teatowel – this prevents the pastry from drying out.
3. Cut the sheet into strips about 4 or 5 inches high.
4. Take one strip, fold down the top left hand corner so you’ve got a triangle shape overlapping the pastry beneath. Fold it back up.
5. Place some chopped strawberries into the bottom triangle and then fold the top left hand corner back over them.
6. Baste the rest of the sheet in a little melted butter and then roll the little strawberry bulging triangle along the sheet to the end.
7. Brush the little triangle parcel in melted butter all over and place onto a baking tray.
8. Use up the rest of the pastry and strawberries in the same way and bake for around 20 minutes until golden brown on both sides. Depending on the type of oven you have, you may need to turn them after 10 minutes to get both sides even.
9. When they come out of the oven, sprinkle each one with a little caster sugar and then while they are cooling make the coriander salsa.
10. Put the fresh coriander, salt and spices into a food processor and blitz with 3 tbsp or so of water until smooth.
11. Pour the mixture into a bowl and stir in the dessicated coconut. If you want it runny, add some more water or coconut milk. At this stage you can also add more salt and/or chilli to suit your tastebuds.
12. Serve the samosas with the salsa drizzled on top or in a little pot for dipping.