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Home » Flans and tarts

Vegetable samosas with filo pastry

15/05/2020 by Judith Leave a Comment

Vegetable samosas with filo pastry

Vegetable samosas with filo pastry make a tasty addition to many Indian meals. This vegetarian samosa recipe shows you how to prepare and fold your own samosas in a few simple steps. They can be enjoyed as a starter, snack or alongside many Indian inspired dishes. Why not also make a serving of fragrant pilau rice to complete your meal! The quantities in this vegetable samosa recipe are sufficient to make around 15 samosas, depending on size.

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Ingredients:

  • 1 potato (250g or 8.8 oz approx), peeled and diced
  • 1 medium carrot, diced
  • 100g (3.5 oz) garden peas
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 - 2 teaspoons medium curry powder
  • ½ teaspoon garam masala
  • 1 small dried chilli (optional)
  • A handful of raisins (optional)
  • Water
  • 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 garam masala and mix evenly. Add sufficient water to cover. Add the peas, raisins (optional) 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.

Preparing the filling for vegetable samosas
Preparing the filling for vegetable samosas

How to fold the samosas

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.

Folding a vegetable samosa

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

Folding a vegetable samosa

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

Folding a vegetable samosa

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

Folding a vegetable samosa

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

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. Alternatively, the samosas can be brushed with oil and baked in the oven until golden, turning part way through the cooking time.

Serve the samosas immediately to enjoy at their best.

Vegetable samosas with filo pastry
Vegetable samosas ready to enjoy!

Fragrant pilau rice

You may also like to try fragrant pilau rice, another tasty accompaniment to many Indian inspired meals.

Vegetable samosas with filo pastry

Vegetable samosas with filo pastry

Vegetable samosas make a tasty accompaniment to many Indian meals or can simply be enjoyed as a snack.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Folding 30 mins
Total Time 1 hr 10 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 15 samosas
Calories 52 kcal

Equipment

  • Chopping board
  • Sharp knife
  • Garlic press (optional)
  • Teaspoon
  • Pastry board
  • Large shallow pan
  • Spatula

Ingredients
 
 

  • 250 g potato
  • 1 carrot
  • 100 g peas
  • 1 onion
  • 2 garlic cloves
  • 2 teaspoon curry powder
  • 0.5 teaspoon garam masala
  • 1 small dried chilli (optional)
  • Water
  • 5 sheets filo pastry
  • 15 ml olive oil

Instructions
 

  • Peel and dice the potato, dice the carrot, finely chop the onion, crush or finely chop the garlic and chop the chilli (optional).
  • Soften the onion, garlic, potato and carrot in hot oil in a large shallow pan and cook for a few minutes.
  • Add the curry powder, garam masala, peas, raisins (optional), the dried chilli (optional) and sufficient water to cover all the ingredients and simmer for around 20 minutes until the vegetables are cooked. Leave to cool.
  • Take a sheet of filo pastry and cut into three equal lengths using scissors. Lay one length out on a pastry board.
  • Place a spoonful of the filling in 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 is used up. Fold over any remaining short length of pastry to form a neat parcel.
  • Repeat with the remainder of the samosa filling.
  • Either deep fry or shallow fry in hot oil for a few minutes. If shallow frying, turn over part way through cooking. Alternatively, brush with oil, place on a baking sheet and bake in the oven, turning part way though the cooking time.

Nutrition

Calories: 52kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 35mgPotassium: 121mgFiber: 1gSugar: 1gVitamin A: 742IUVitamin C: 7mgCalcium: 9mgIron: 1mg
Keyword Vegan, Vegetarian
Tried this recipe?Let us know how it was!
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