Make savoury extra sweet with these unusual classic Indian desserts.
Let Dan Toombs, aka The Curry Guy, inspire you with his Indian-inspired sweet heat samosas.
Apple pie samosas
(Serves 10)
- 2 tbsp unsalted butter
- 2 tbsp sugar
- 3 apples, cored, peeled and diced
- 1 tsp ground cinnamon
- 1 tsp cornflour
- 1 x 375g pack ready-rolled shortcrust pasty
- 1 egg, beaten
- Whipped cream or ice cream, to serve
- 1 tbsp ground cinnamon
- 1 tbsp sugar
To cook
- Preheat your oven to 200°C/Gas 6 and melt the butter in a small pan over medium–high heat.
- Once melted, pour in the sugar and stir until it dissolves in the butter.
- Tip your apples into the butter mixture and add the teaspoon of cinnamon and 1 tbsp of water.
- Cover the pan and cook for around 15 minutes until the apple pieces are soft, but not mushy.
- Now mix the cornflour with the
- 2 tsp of water and stir to combine.
- Pour this into the apple mixture. Cook for another 1–2 minutes to thicken and cook off the flour.
Once thickened, allow the apple mixture to cool slightly. - Divide the pastry into ten equal-sized pieces, and then roll out into long, thin 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 continue folding until you have a neat triangle shape.
- Seal by pressing down with your fingers at the seam. It is important that they’re tightly sealed, so you don’t lose any of the filling when cooking.
- Brush the egg wash over each samosa and place in the preheated oven for around 10–15 minutes, until golden brown and hot inside.
- For the topping, mix together the tablespoons of cinnamon and sugar, then sift over the samosas, to taste.
- Serve hot as they are, with cream or with ice cream if you wish.
Love this recipe? Search our Food & Drink pages to find two more parts to our delicious taste of India series.
