Ingredients
4 STOCKED Saag Tempeh Blocks
4 sheets filo pastry
3 tbsp olive oil or melted plant butter
150g coconut yoghurt
Small handful fresh mint, finely chopped
Juice of ½ lime
Pinch of salt
How to Make It
1.
Heat the STOCKED Saag Tempeh Blocks in a pan until piping hot.
2.
Brush filo sheets with oil and cut lengthways into 3 strips.
3.
Add a heaped tablespoon of filling to the bottom of each strip. Fold into triangles, brushing the ends with oil to seal.
4.
Repeat to make 12 samosas and brush the tops with oil.
5.
Air fry at 180°C for 10–12 minutes, turning halfway, until golden and crispy.
6.
Mix the coconut yoghurt, mint and lime juice together. Serve alongside the samosas.
