Banitsi Samosa

Submitted by enr on 11 Mar 2014
2 cups Corn
2 cup peas
2 large boiled potatoes
1 cup finely sliced ​​cabbage
1 large onion
3 cloves garlic
1-2 cm finely grated ginger
1 tsp chili, 1/4 tsp cinnamon 1/2 tsp in black pepper, cumin, turmeric, curry
in zhelaneie - pinch India nutmeg 2-3 crushed cloves
500 g filo pastry sheets
salt, sunflower oil
Banitsi Samosa
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Sauté onion, garlic and ginger in 2-3 tbsp sunflower oil. Add spices and fry for 10-15 seconds. Add corn and peas - cook a few minutes, stirring often. Put 1 cup water to the mixture. After boil lower the heat and simmer 12-15 minutes of light hood up - let most of the water to evaporate. Blend part of the mixture, so that some of the beans remain intact. Add the sliced ​​potatoes and cabbage. Mix well and Salt to taste. The consistency of the mixture should be very thick paste. Cut the peel of banitsa rectangles with narrow side 8-9 cm. The long side depends on the size of the sheets, but we may not be less than 20 cm. Put the filling at one end and turn a triangular shape. The end of the sheet brush with water to stick more easily. Arrange the finished dumpers tray covered with baking paper and brush them with sunflower oil. Bake 15 minutes in preheated oven at 220C degrees with the fan. Serve immediately with sweet chili sauce or another your favorite sauce.
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11 Mar 2014


I ate Samos and I really like, here they take the form of a cigar.

In South Africa these shaped cigars are called spring rolls. I have never come across spring rolls with meat stuffing, while Samos sell such stuffing.