Beetroot Samosa

BEETROOT SAMOOSA

250g beetroot, cooked
½tsp ground cardamom
25g raisins
30g coconut, finely grated
3-4tbsp castor sugar
30g ricotta cheese, crumbled
½tsp ground cardamom
125g unsalted butter
250g phyllo pastry
2tbsp poppy seeds
2tbsp sesame seeds
Icing sugar for dusting

1. Finely grate the beetroot and strain off any of the juices.
2. Heat a medium sized frying pan and add the grated beetroot along with half the ground cardamom.
3. Cook until there is no moisture in the beetroot. Add the raisins, coconut and the sugar and continue to cook for a few more minutes. Remove from the heat and allow the mixture to cool in a mixing bowl.
4. Now crumble in the ricotta and add the remaining cardamom. Mix well and set aside.
5. Melt half the butter. Lay a sheet of phyllo pastry onto a clear work surface and brush the sheet with melted butter.
6. Place a second sheet on top to fit exactly over the first. Now cut the phyllo pastry into strips approximately 5cms wide, then spoon enough filling into one corner of the strip (a heaped teaspoon will do).
7. Fold the right corner of the strip over to the left side to create a triangle. Continue to fold the triangle along the strip until you reach the end and cut off any surplus pastry.
8. Brush the samoosas liberally with butter and sprinkle some poppy seeds and sesame seeds on the top side of the samoosas.
9. Bake in the oven at 200C for 10-12 minutes, until pastry is cooked and golden.
10. Finally dust with some icing sugar.