Wash and peel the potatoes and carrots and dice them.

Bring lightly salted water to the boil and cook potatoes, carrots and peas for 10 minutes. Drain them well. Put two tablespoons of olive oil in a frying pan, add a chopped half onion and one teaspoon of Garam Masala and finally the cooked vegetables. Leave them to flavour and add two tablespoons of Balsamic Vinegar of Modena PGI and, once evaporated, remove the frying pan from the fire and allow the stuffing to cool.

Finely chop the remaining onion with fresh chilli, put it in a bowl and douse with Balsamic Vinegar of Modena PGI; allow this sauce to macerate at room temperature until the moment of serving.

Cut Phyllo pastry strips of 5/6 cm width.

With the help of a brush, grease a phyllo pastry strip, put a spoonful of Balsamic Vinegar of Modena PGI flavoured vegetable stuffing on the smaller side of pastry, then fold it forming a triangle. Repeat the operation for each strip of Phyllo pastry. This operation is simpler than it sounds. Place the Samosas on a tin lined with baking paper, put them in a pre-heated over at 180°C and bake them for 15/18 minutes or until golden.

Mix the yoghurt with a teaspoon of Garam Masala, a pinch of salt and a spoonful of extra virgin olive oil to have a second sauce for serving the vegetarian Samosas.

Interesting Facts:

Baking the Balsamic Vinegar of Modena PGI vegetarian Samosas makes them much lighter than the traditional fried ones. Samosas are a popular Pakistani starter and snack found all over central and southern Asia.

They are an excellent finger food to be used as an aperitif with friends, but 5 pieces (which can be considered a serving) with sauces and a vegetable salad are a healthy and nutritionally balanced main course.

The Garam masala used in the recipe is a spice blend used in Indian and Pakistani cuisine that contains cinnamon, cumin seeds, cilantro, cardamom pods, cloves, black peppercorns and turmeric; it can be replaced with other spices to taste.