Vegetable samosas with filo pastry are a popular side, starter, or snack. They make a tasty addition to any Indian meal and what's more, they are not too difficult to make.
- 1 potato (250 g approx), peeled and diced
- 1 medium carrot, diced
- 100g garden peas
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 - 2 teaspoons medium curry powder
- ½ teaspoon garam masala
- 1 dried chilli (optional)
- About 5 sheets filo pastry
How to make vegetable samosas with filo pastry
Soften the onion, garlic, potato and carrot in hot oil in a large frying pan for a few minutes. Add the curry powder and garam masala and mix evenly. Add sufficient water to cover. Add the peas and dried chilli (if you would like extra heat). Simmer over a low heat until the vegetables are cooked, this should take around 20 minutes. Leave the filling to cool.
Take a sheet of filo pastry and cut into 3 equal lengths using scissors. Lay one length out on a pastry board or other suitable work surface. Keep the remaining filo pastry covered so that it does not dry out before you need it.
Place a spoonful of the cooled mixture onto one end of the filo pastry, keeping the mixture away from the edges.
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 the remaining mixture.
Watch below to see how the samosa is folded.
Either deep fry or shallow fry the samosas in hot oil. If shallow frying, turn over part way through cooking. The samosas only take a few minutes to cook through. Remove from the oil and drain.
Serve immediately to enjoy at their best.
Makes around 15.
You may also like to try baked filo parcel with Camembert, another tasty filo recipe which is easy to make.