Potato and Pea Samosas

You can make vegetable samosas at home with this easy potato and pea samosas recipe made with filo pastry! These Indian inspired pasties are so addictive and great as a starter or as part of a buffet.

Course appetiser

Cuisine Indian

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 176kcal

Author Corina Blum

Ingredients

200 g potatoes peeled and cubed approx 1cm squares
½ teaspoon mustard seeds
1 onion chopped
1 tablespoon ginger freshly grated
1 chilli pepper sliced
60 g frozen peas
1 teaspoon ground coriander
½ teaspoon cumin
¼ teaspoon cayenne pepper
½ teaspoon garam masala
4 tablespoon fresh coriander (cilantro)
4-5 tablespoon butter
6 sheets filo pastry
1 tablespoon seeds Nigella, poppy or sesame seeds

Metric - US Customary

Instructions

Cube the potatoes and boil until soft. It will take about 10 minutes. Drain.
Put a little oil in a saucepan with the mustard seeds. When they begin to pop add the chopped onion, ginger and chilli pepper. Cook for 2 minutes on high then add the peas, the spices and a dash of water. After about 2 more minutes add the potatoes and coriander leaves. Stir well and cook for another 2 minutes. Adjust any seasonings if necessary.
Leave to cool.
Melt the butter in microwave or in a small saucepan. Lay a sheet of filo pastry out. Spread butter on half of it then fold it over. Spread butter on half of it again and fold it again. Put a dessert spoon of filling at one end of the pastry. Brush a little butter next to the filling, where the pastry is going to be joined. Fold the corner over diagonally to cover the filling. Fold again upwards and then once more to use up the whole pastry sheet. Brush a little butter on top and sprinkle with seeds to decorate.
Bake in the oven at 200C for 30 minutes. Turn halfway through.

Video

Notes

Nutritional information is approximate and a guideline only.

This recipe currently makes too much filling but don't worry, it's delicious as a side dish and can also be kept in the fridge and reheated.

Nutrition

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