Ingredients
300ml/½ pint vegetable oil, for deep frying
1 cooked beetroot (not in vinegar), peeled and chopped
100g/3½oz cream cheese
salt and freshly ground black pepper
6 sheets ready-made filo pastry
55g/2oz butter, melted
Method
1. Place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Mix the beetroot and cream cheese together in a large bowl and season, to taste, with salt and freshly ground black pepper.
3. Lay one filo pastry sheet onto a work surface and brush with melted butter. Place another sheet on top and brush again with butter. Continue layering up the filo sheets.
4. Cut the pastry into six equal strips. Place a teaspoonful of the beetroot mixture at the end of each strip and fold up into triangles. Brush the end of the strip with melted butter and press the edges to seal well. Repeat with the rest of the filo strips to make six samosas.
5. Carefully place the samosas into the hot oil and deep fry for five minutes, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
6. To serve, pile the samosas onto a serving plate.
