Description Edit

Fried pastry triangles.

Ingredients Edit

  • 6 sheets of ready-prepared filo, each measuring 290 x 235 mm, defrosted if frozen, for each of the fillings. If using both fillings, allow 12 sheets of filo

Meat filling Edit

Vegetable filling Edit

Directions Edit

Meat filling Edit

  1. Peel and finely chop or grate onions.
  2. Peel garlic and halve each clove.
  3. Peel ginger and cut into pieces.
  4. Grind together garlic and ginger to form a coarse puree.
  5. Put into a heavy-based pan with the oil and fry gently until light golden brown.
  6. Mix in the meat and continue to fry, stirring, until it is well-browned and crumbly.
  7. Add all remaining ingredients then bring to the boil and cover.
  8. Reduce heat and simmer gently for 45 minutes or until most of the liquid has evaporated.
  9. Stir occasionally.
  10. Leave to cool before using.

Vegetable filling Edit

  1. Peel onion and finely chop or grate.
  2. Slit chilli, remove seeds and cut flesh into thin slivers.
  3. Put both into a heavy-based pan with the oil and fry gently until light golden brown.
  4. Stir in malaysian spice blend, salt and turmeric.
  5. Strain potatoes and cut into small cubes.
  6. Repeat with carrot.
  7. Add both to onion mixture with peas.
  8. Season to taste with salt.
  9. Cool before using.

To complete Edit

  1. Cut each piece of filo pastry in half lengthwise.
  2. Put 2 - 3 tablespoons of either the meat or the vegetable filling on to one end of the strip then brush all the pastry edges with cold water.
  3. Fold over to form a triangle with filling completely enclosed.
  4. Continue to fold strip over and over, from side to side, until all the pastry strip has been used.
  5. You should now have a securely wrapped triangular parcel with the filling firmly in place.
  6. Deep-fry, about 4 or 5 at a time, in hot sunflower or groundnut oil for about 4 minutes or until deep golden brown.
  7. Turn over twice with a spoon, then lift carefully out of pan and drain on crumpled paper towels.
  8. Serve hot or warm.
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