Vegetable samosas with filo pastry

Vegetable samosas are triangular parcels of lightly spiced vegetables wrapped in crispy filo pastry and are simple to make. They are tasty Indian appetiser or side dish and are also perfect for snacking, packed lunches or a finger food for parties.

Homemade samosas are simple to make. Watch this step by step guide to folding samosas so help you make your own samosas at home.

This recipe is suitable for preparing in advance and the uncooked samosas can be frozen, making it easier for you to prepare your Indian fakeaway at home.

If you enjoy Indian inspired dishes you may also like to try this fragrant pilau rice, prepare some vegan cauliflower and chick pea curry or this simple lentil dahl.

The quantities in this easy samosa recipe will make around 15 samosas, depending on size.

Ingredients

See the recipe card below for detailed list of ingredients.

• Potato - peel and dice the potato into small cubes roughly half a centimetre across

• Carrot - dice the carrot into cubes about the same size as the diced potato

• Peas - use either fresh or frozen garden peas

• Onion - peel and finely chop the onion. Use either a brown, white or red onion.

• Garlic - peel and finely chop or crush

• Curry powder - your favourite blend of curry powder will add flavour to your samosa filling. You can use store bought curry powder or you can blend your own curry powder. The quantity can be adjusted to suit your taste

• Garam masala - this is a mixture of spices often used in Indian cooking and will contribute to the overall flavour

• Water - sufficient to cook the vegetables

• Filo pastry - filo pastry provides a light and crispy casing to your samosas. The exact amount you will need may vary depending on the actual quantity of other ingredients used. See also these tips for working with filo pastry.

• Cooking oil - any type of cooking oil can be used

Optional ingredients - add a pinch of dried red chilli flakes or a teaspoon of grated fresh ginger for extra flavour. You could also add a handful of raisins or sweetcorn to the basic filling ingredients.

Prepare the samosa filling

Simply prepare and cook the filling ingredients and then leave to cool before wrapping with filo pastry (see the recipe card below for detailed instructions).

How to fold samosas

Tip - Make sure the samosa filling is cool before starting to fold the samosas.

Cut a sheet of filo pastry into 3 equal lengths using scissors. Lay one length out on a pastry board or other work surface. Keep the remaining filo pastry covered so that it does not dry out before you need it (read these tips for using filo pastry).

Place a spoonful of mixture on the centre of one end of the filo pastry.

Fold the pastry over the mixture to create a triangle shape.

Fold the parcel over again and again until the length of filo pastry is used up.

Fold over any remaining short length of pastry to form a neat parcel. Repeat the process with using the remainder of the samosa filling.

How to cook samosas

Your vegetable samosas can be either fried or baked.

To fry - the samosas can be either deep fried or shallow fried in hot oil. If shallow frying, turn each samosa over after a few minutes and cook until they are golden on each side. They only take a few minutes to cook through. Remove from the oil and drain.

To bake - brush both sides of the samosas with oil, place on a metal baking sheet and bake in the oven at 180^oC, 350^oF, gas mark 4 until golden, turning part way through the cooking time.

How to serve

• Vegetable samosas can be served either warm or cold.
• Enjoy with a spoonful of mango chutney or some apricot chutney.
• Serve as an appetiser or side dish alongside other Indian inspired dishes such as cauliflower and chick pea curry or dahl.
• Store the cooked samosas in the fridge for a vegetarian snack or part of a packed lunch.
• Serve as a finger food for parties.

Make ahead and storage instructions

1. The samosa filling can be prepared ahead of time and stored in the fridge until the following day.
2. The uncooked samosas can be stored in the fridge until the next day or can be frozen. Fully defrost at room temperature before cooking.

FAQs

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