Leftover Recipes: Vegetable Chilli Samosas

Ideal for the after Christmas and New year Binge!  Easy to make but you're actually eating good food rather than the processed stuff we all over indulge in.

One of my batch cooking staples is Vegetable Chilli (have you seen my 10 ways with which is actually 11?) and it can always be found in my teeny tiny freezer.  This is such an easy recipe and is great in lunchboxes too.

Ingredients:

Defrosted Filo Pastry

Left over or defrosted small portion of Vegetable Chilli

Method:

1.  Seperate the sheets of filo pastry and cut into long rectangles (about 4-5 inches on the short side)

2. Place a spoonful of the chilli mix in the corner of the rectangle

3. Brush the edges with egg.

4. Fold over into a triangle shape and keep folding it over until you reach the end.

5. Repeat with another layer of filo pastry

6. Pinch the edges and "glue" down any loose edges with egg.

7.  Bake in the oven (if you're healthy) or deep fry (if you're authentic!)

There you go, ideal cold in a lunchbox, on a buffet, or as a starter!

And best of all extremely low cost!

Leftover Recipes: Vegetable Chilli Rissoles

This is a great recipe as it can be used on a buffet, for lunch, in a lunchbox, or with whatever you like as a main meal.

The really fab thing is though that it is a meal from leftovers, therefore pretty much costing nothing.  It even used up your stale bread!

Ingredients:

A small batch of Vegetable Chilli (or leftover chilli)
Cold mashed potatoes or cold rice (whichever you prefer)
Egg
Flour
Breadcrumbs (grated stale bread
Oil for shallow frying

Method:

1.  Mix the chilli and the potato in a bowl to make a thick filling

2.  Roll into sausage shapes and place in the fridge for 20 minutes to firm up the mixture (making it more easy to handle)

3.  Dip the "sausages" in the flour, followed by the egg, then the breadcrumbs.

4.  Heat the oil

5. Shallow fry each rissole until golden brown

6.  Serve warm as a main meal or cold on a buffett or in a lunchbox

Lunchbox Ideas: Vegetable Chilli Wrap

I've got quite carried away with lunchboxes recently.  It's taken six years but now I'm feeling the guilt of sending the kids to school with a box of saturated fat and e-numbers and I'm finding myself actually wanting to eat better. 

For those days when you run out of sandwich filling or just fancy something different, why not try a vegetable chilli wrap.  It's far cheaper than buying a £2.50 wrap from the supermarket and much more filling.

I tend to construct this the night before, wrap in tin foil and leave in the fridge.  That way the filling is more solid and the wrap doesn't fall apart.

Serves One

Ingredients:

Defrosted Vegetable Chilli
1 fajita wrap
2 dessert spoonfulls of cooked rice

Method:

1. Mix the defrosted (already cooked) Vegetable Chilli with the cold rice

2. Place on a peice of tin foil

3. Fold opposite sides of the fajta in about an inch

4. Turn 90 degrees and roll tightly.

5.  Cut in half with a sharp knife and put next to each other

6. Wrap in tin foil and place in fridge until ready to eat.

Vegetable Chilli Wrap

Yum!

Hope you enjoy!

Claire