Crispy Vegetable Sambousek

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Authorksalman
RatingDifficultyIntermediate

Make your own vegetable sambousek with this easy recipe. Using filo pastry makes sambousek making a breeze.

Yields7 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 1 lbs. (500 gr) filo pastry
 2 potatoes, chopped
 2 carrots, chopped
 1 onion, chopped
  2 capsicum, chopped
 3/4 cup peas
 1/4 cup corn
 1 garlic clove, mashed
 black pepper, pinch
  2 tablespoons oil
 1 teaspoon turmeric
 salt, pinch
 2 scrambled eggs with a little water
 oil, for deep frying

1

Heat the oil in a pot over medium heat, add the onion and garlic, then stir until the ingredients are wilted.

2

Add the potatoes, carrots, capsicum, peas and corn, then season with salt, black pepper and turmeric.

3

Stir the ingredients well until they wilt, then immerse them in a little water.

4

Cover the pot, then leave the mixture until it boils and is cooked well, remove from heat and leave it to cool.

5

Put a little of the filling in the center of the samosa, then roll it in a triangle shape and brush the edge with the scrambled eggs to stick it down.

6

Repeat the process until the amount is finished.

7

Heat oil in a large pot. Drop the shaped sambousek into the oil.

8

Deep fry the sambousek, 3-4 at a time, until crisp and golden. Enjoy hot sambousek.

Ingredients

 1 lbs. (500 gr) filo pastry
 2 potatoes, chopped
 2 carrots, chopped
 1 onion, chopped
  2 capsicum, chopped
 3/4 cup peas
 1/4 cup corn
 1 garlic clove, mashed
 black pepper, pinch
  2 tablespoons oil
 1 teaspoon turmeric
 salt, pinch
 2 scrambled eggs with a little water
 oil, for deep frying

Directions

1

Heat the oil in a pot over medium heat, add the onion and garlic, then stir until the ingredients are wilted.

2

Add the potatoes, carrots, capsicum, peas and corn, then season with salt, black pepper and turmeric.

3

Stir the ingredients well until they wilt, then immerse them in a little water.

4

Cover the pot, then leave the mixture until it boils and is cooked well, remove from heat and leave it to cool.

5

Put a little of the filling in the center of the samosa, then roll it in a triangle shape and brush the edge with the scrambled eggs to stick it down.

6

Repeat the process until the amount is finished.

7

Heat oil in a large pot. Drop the shaped sambousek into the oil.

8

Deep fry the sambousek, 3-4 at a time, until crisp and golden. Enjoy hot sambousek.

Crispy Vegetable Sambousek

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