Here’s another of the dishes I’ll be putting on the table this Easter. Apple pie samosas just plain get it! They’re so easy to make and are amazing simply served with ice cream.
I developed this recipe as part of a series I am writing for Aldi. The ingredients are all readily available and the recipe can also be made ahead of time. There is no frying like with most samosas, so all you need to do is keep the ready made samosas in the fridge until you are ready to place them in the oven to heat up and serve.
You could of course go to the trouble of making your own pastry but there is little need to do so. The ready made shortcrust pastry supplied by Aldi is perfect for this recipe.
I like this recipe because I love apple pie. The thing is I could eat a lot of it, though it’s not very good for you. These small apple pie samosas are a lot fewer calories but you still get to enjoy just enough to be satisfied.
I tried a similar recipe while in Sri Lanka a few weeks ago. I hope you like it as much as I do.
by the way, if you like this one, be sure to check out my blueberry, cinnamon and custard samosas here.
Apple Pie Samosas
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- 1 tablespoon water
- 3 medium apples – cored and peeled
- 1 teaspoon cinnamon powder
- 1 teaspoon cornflour
- 2 teaspoons water
- 1 roll of ready make shortcrust pasty
- 1 egg - beaten
- Preheat your oven to 200c (400f)
- Melt the butter in a small pan over medium high heat.
- When melted, pour in the sugar and stir until it dissolves in the butter
- Chop your apples into small pieces and pour them into the sugar/butter mixture.
- Add the cinnamon and add the one tablespoon of water. Cover the pan and cook until the apple pieces are soft but not mushy.
- Mix the cornflour with the two teaspoons of water and stir to combine. Pour this into the apple mixture. This will thicken the apple stuffing.
- Allow the apple mixture to cool slightly and then cut the pastry into then equal sized rectangles.
- Place a spoonful of the apple mixture in the top left corner of one of the rectangles. Fold this over into a triangle and then fold again and seal. It is important the the triangular samosas are tightly sealed so that you don’t loose any of the filling when cooking.
- Brush the egg wash over each samosa and place in your over for about 10 to 15 minutes until golden brown and hot inside.
- Remove and serve hot.
Disclaimer: Aldi UK is a sponsor of my blog. I was paid to develop this Easter recipe. All of the ingredients used in the recipe were purchased from my local Aldi.