These hot and sweet tangled leeks work really well with peas and mint to make an elegant and light samosa. Best served in the summer with a glass of crisp white wine. Follow the instructions here on how to fill, fold, and bake your samosas.
Makes 18 to 22
1½ pounds trimmed leeks
2 tablespoons canola oil
1 tablespoon unsalted butter
1 teaspoon black mustard seeds
2 yellow onions, finely sliced
1¾-inch piece of ginger, peeled and grated
¾ cup peas (fresh or defrosted)
1½ teaspoons garam masala
¾ teaspoon ground cumin
¾ teaspoon ground red chile
½ teaspoon ground turmeric
1¼ teaspoons salt
1 tablespoon lemon juice
large handful fresh mint leaves
Wash the leeks well, remove any papery outer layers, then slice into very thin (1/8–¼ inch) rounds and leave to one side. Heat the oil and butter in a large frying pan and, when hot, add the mustard seeds. When they pop, add the onion and fry for around 10 minutes, until soft and golden, stirring occasionally. Add the ginger, stir-fry for a minute, then add the leeks.
Cook for a further 10 minutes until soft and sweet, then add the peas, garam masala, cumin, ground red chile, turmeric, salt, and lemon juice. Mix thoroughly, cook for a couple more minutes, then take off the heat and allow to cool. When cooled a little—just before making the samosas—chop the mint leaves, add to the mix, and stir well.
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