5 Ingredients: Coconut and Edamame Samosas
These 5 Ingredient Coconut and Edamame Samosas are a healthy and tasty alternative to the traditional pastry triangles. Inspired by a visit to Yullis, my version is made with rice syrup and baked until crisp under the oven grill. Perfect for an afternoon snack, an out-of-the-ordinary entree or even dessert (use a little lime juice instead of chilli sauce)! Makes 14 samosas.
- 1 cup frozen shelled edamame
- 1/4 cup shredded coconut
- 1/4 water plus extra for brushing
- 1 tbsp brown rice syrup
- 7 sheets spring roll pastry
- Sweet chilli or Sriracha sauce
Place 1 cup frozen shelled edamame into a saucepan filled with water. Place pan over medium high heat and bring water to a boil. Reduce heat to medium and simmer edamame for another 3 minutes. Drain and transfer into a bowl of a food processor, if using, or a 2 cup capacity jug, if using a stick blender. Blend until edamame is smooth.
Add coconut, water and brown rice syrup. Mix well to combine.
Cut each sheet of the spring roll pastry in half across to form 2 even-sized rectangles.
Place 2 teaspoons of edamame coconut filling into one corner of each pastry. Fold the pastry over to form a triangle at one end. Gently press the filling to the edges of the triangle and fold the triangle onto itself in half. Roll up the triangle (long edge). Brush remaining pastry with water and fold over the flaps. Repeat with the remaining samosas.
Bake in an oven grill pre-heated to hot for 5 minutes on each side, or until the pastry is starting to turn golden brown around the edges.
Remove from oven and transfer to a serving dish.
Serve Coconut and Edamame Samosas with some sweet chilli or sriracha sauce.