Indian Beet Pastries
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 5 min.
Ready in
Healthy, because
Even smarter
These Indian beet pastries are high in fat and calories but also a good source of some nutrients, including iron from the beets and antioxidants from the cabbage.
These samosas are delicious with a light, herbed dipping sauce made from low-fat yogurt.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the coleslaw
- ½ cup Mayonnaise
- 2 Tbsps Sour cream
- mustard powder
- 2 Tbsps white wine vinegar (to taste)
- sugar
- 5 cups white Cabbage (finely sliced or shredded)
- 1 carrot (finely grated)
- 1 Apple (finely grated)
- For the samosas
- 1 shallot (finely chopped)
- 2 ½ cups cooked Beets (grated)
- 2 Tbsps freshly chopped parsley
- ground Caraway
- 6 sheets Puff pastry (approx. 10)
- 1 egg white
- vegetable oil (for deep-frying)
Preparation steps
1.
Mix together the mayonnaise, sour cream, a pinch of mustard powder and the vinegar. Season with salt and a pinch of sugar and mix with the chopped salad ingredients. Leave for the flavours to develop.
2.
For the samosas, mix together the shallot, beetroot and parsley and season with salt, ground black pepper and caraway.
3.
Cut each sheet of pastry in half. Place 1-2 tbsp of filling in the centre of each half. Brush the edges with whisked egg white and fold up to form triangles. Press the edges well to seal.
4.
Fry the samosas in hot oil (350°F) for 4-5 minutes until golden. Drain on kitchen paper.
5.
Check the seasoning in the coleslaw and arrange on plates. Place 3 samosas on each plate and serve.
