Vegetable Samosas

Really easy to make and a  great addition to any curry night alongside onion bhajis. Alternatively just make them on their own for a spicy snack.

Vegetable Samosas

  • 100g potatoes
  • 1 small carrot
  • 1 onion
  • 1 garlic clove
  • 2 red peppers
  • 3 birdseye chilli pods
  • 200g peas (dethawed)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons rapeseed oil 
  • 1 teaspoon ground cumin
  • 5 sheets filo pastry
  • 1 tablespoon Mango chutney
  • Sprinkle seasalt

To prepare : 

1) Peel and dice the potato and carrot into cubes and then boil both in hot water for about 6-8 minutes. Sprinkle over a little salt. Drain and leave to one side
2) Peel and dice the onion. Deseed and dice the peppers and chillies. Crush and dice the garlic
3) Heat a tablespoon of rapeseed oil in a frying pan and gently saute the peppers, chillies, garlic and onion  for about 3-4 minutes. Add the ground coriander, turmeric, pepper and cumin and stir into the mix. Saute for another 2-3 minutes.
4) Remove from the heat and stir in the diced potato, peas (we just use frozen peas rather than deshelling fresh ones!) and a dollop of mango chutney. Mix together wel.
5) Cut the filo pastry sheets in half to make 10 strips (each  10 inches by 4 inches).   Scoop a tablespoon of the mix onto one end and then fold the other end of the pastry to form a triangle. (you have to fold it 3 times to get the triangle). Bond the edges using your fingers and a little water.
6) In a frying pan, heat 2 tablespoon of rapeseed oil  and get the oil nice and hot.  Add the samosas (carefully), a couple at a time and fry on a medium heat for about 5 minutes until golden brown.
7) Drain with some kitchen towel and serve immediately.  We always serve with a dob of chilli jam.

** You can make your own pastry but we use filo pastry as it is easier.