Happy St David's Day.
For St David's Day, I decided to give the Welsh cakes, Bara Brith and Cawl - all vegetarian and vegan versions of course - a miss.
This year, I wanted to make something that both acknowledged and celebrates my South Asian heritage and my Welsh root and shoots - Yes, a little bit of fusion with this home-made Welsh Laverbread, Leek and Potato Samosa. Yes that favourite South Asian moreish snack filled with spicy goodness and then encased in a crispy and flaky pastry.
There is not much growing in my garden at the moment, but as a Welsh woman I am proud to say there are some leeks (and some red Chard).
Therefore, the leeks in this Welsh Laverbread and Potato Samosa come from my garden. The fresh laverbread from a Cardiff Market from E Ashton Fishmongers.
My Welsh Laverbread, Leek and Potato Samosas are totally vegan, but you can crumble in some Caerphilly cheese to go all the way with the Welsh theme.
The sauteed leeks with soft potatoes lightly covered in Welsh laverbread were then encased in a robust homemade pastry. My pastry has cumin seeds in it, but you can keep it plain, or thrown in some black onion seeds. But to make your life easy, please feel free to use filo pastry too, I often do. And then deep or shallow fry to make it flaky and crispy. Enjoy. Stay warm, and stay safe.
Once again Happy St David's Day and if your looking for more Welsh Laverbread inspiration, see the links below.
Welsh Laverbread, Leek and Potato Samosas
Makes Around 20
2 medium onions, peeled and sliced thinly
800g leeks, washed and then sliced thinly into rounds
3 tablespoons Welsh rapeseed or other oil
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon chilli flakes
250g - 300g cooked potato cubes
2 - 4 tablespoons laverbread
Salt to taste
In a wide pan, heat the oil, then stir in the sliced onions and saute for around 10 minutes or so until it begins to soften, then stir in the leeks and cook for another 10 minutes to soften.
Add the spices and pan fry for a couple of minutes to smother the soft leeks and onions.
Then stir in the cooked cubes of potato and the laverbread and cook for a couple of minutes.
Remove from the heat to cook down before filling and folding the samosas.
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