It’s that time of the week again, the Great British Bake Off is on and we are teaming up with the amazing company, Nothing But, to create our own Great British Bake Off showstopper. You will be able to see our creations and the other star bakers on Nothing But’s Instagram and blog.
We wanted to push out the boat with Nothing But and show you how many incredible ways you can use these snacks, they’re not for just opening the bag and simply snacking. Prepare for your taste buds to be blown. The past two creations can be seen here, Apple & Fig Monkey Bread, Banana Split Cupcakes and Paradise Churros.
Nothing But are freeze dried snacks that are incredibly healthy for you and contain nothing but goodness. They contain 1 of your 5 a day, NO ADDED FAT, SUGAR, SALT OR COLOURINGS.. that has to be in caps because that is amazing. Once you taste these desirable treats you’ll be surprised that they are just that, A-MAZ-ING. Over here you can check out all their fruity and veg flavours.
So, here we are at week 4 and its pastry week! This week we decided to use one of the savory freeze dried snacks. We have used the sweetcorn and pea to come up with two different savoury feasts. The first is this vegetable samosa using filo pastry and the second is an open savoury tart using puff pasty, which you will on thursday. We hope you enjoy the recipe.
- 170ml water
- 225g plain flour
- 1/4 tsp sea salt
- 1 tbsp olive oil
- cornflour for dusting
- 50g unsalted butter
- Melted butter for brushing
- 1 medium potato
- 1 medium sweet potato
- 1 tbsp of oil
- 1 onion, diced
- 1 chopped garlic clove
- 2-3 tsp of medium/hot curry powder
- 50g frozen petit pois
- 50g frozen sweet corn
- 1 x pack of freeze dried NothingBut sweet corn and Peas
To make the filo pastry, heat the water to 50C. Sift the flour and salt into a bowl of a free standing mixer fitted with a dough hook. Add the water and mix on slow until the dough comes together. Add some oil, as soon as its incorporated stop the mixer, and scrape the sides down. Start kneading the dough on a medium low speed for 5 minutes. It will be very soft and sticky. Dust the tabletop and a sheet of baking paper with cornflour. Divide into 5 portions and set them aside on the baking paper. Sprinkle the dough with more cornflour and cover with cling film, allow to chill for 1 hour. To stretch the filo dust the worktop again. Using your hands and a rolling pin cover them with cornflour. Take one piece of chilled dough and roll it out on the worktop to a large thin square. Now start using your hands to stretch the dough out more. The filo should be extremely thin. Trim the thick edges. Now divide the filo into rectangles of any size and pile on top of each other.
- Make filo pastry and put to one side, covered with a damp cloth so it doesn’t dry out.
- Wash and peel potatoes and cut into large chunks
- Cook until just cooked. Drain and leave to cool. When cool, cut into small cubes.
- In a pan put the oil and diced onion and garlic and cook gently. Stir in the curry powder and cook for a few minutes more and then set aside to cool.
- When everything is cool, mix gently together the onion mix with the potatoes and add the sweet corn, peas and freeze dried snack.
- Melt the butter in a pan.
- Cut the filo pastry into strips, approx. 25cm long and 10cm wide.
- Take top right hand corner and fold it down and overlap the bottom edge. Then lift this back up to the top of the strip to make a cone sized pocket to the right and a long piece of filo to the left.
- Gently lift up and put the filling in the pocket and slip the excess flap over the filling to secure the parcel.
- Place back on the work surface and brush melted butter on the remaining edges and fold the samosa diagonally twice to make the triangle and secure the edges.
- As newbie to this, we watched several You Tube demos to perfect the technique. It’s tricky at first but with practice it is achievable!
- Brush lightly with some butter and place in a pre heated oven for 15-20 at 190C or 170C fan assisted ovens until golden brown.
– Deborah + Charlotte x