Pea and Potato Samosas

Pea and Potato Samosas are a beautiful vegetarian morsels of flavour. They are pea and potato but the combination of the spices makes these samosas brilliant. The spices are not overpowering but add a lovely heat and warmth and when served with a dip, who needs anything else. Serve as a starter, canape or side dish.

Pea and Potato Samosas – Simple Recipe

Samosas are know the world over and are remarkably easy to make. These are ideal as starter and a side dish.

4.75 from 32 votes

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Course: Side Dish, Snacks

Cuisine: Indian

Keyword: Chillies, Dairy, Nuts, Pastry, Spice, Vegetables, Vegetarian

Prep Time: 3 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 53 minutes minutes

Servings: 18 Samosas

Calories: 91kcal

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Ingredients

 

MetricImperial

• 3 tbsp vegetable oil
• 1/2 tsp mustard seeds
• 60 g onion chopped
• 1 tsp ginger finely chopped
• 60 g Peas
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp red chilli powder
• 3/4 tsp garam masala
• 2 tsp dried mango powder
• 1 pinch Salt to taste
• 1 splash water
• 600 g potatoes boiled and partly mashed
• 4 tbsp coriander chopped
• 1 packet filo pastry
• 5 tbsp butter melted
• 2 tbsp sesame seeds

Instructions

• Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.
  3 tbsp vegetable oil, 1/2 tsp mustard seeds
• Add the onion and ginger and cook for 2-3 minutes over a high heat.
  60 g onion, 1 tsp ginger
• Add the peas, stir well and add the spices, mango powder, salt and a splash of water.
  60 g Peas, 1 tbsp ground coriander, 1 tsp ground cumin, 1/4 tsp red chilli powder, 3/4 tsp garam masala, 2 tsp dried mango powder, 1 pinch Salt, 1 splash water
• Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes.
  600 g potatoes, 4 tbsp coriander
• Taste and adjust the seasoning.
• Preheat the oven to 200C/400F/Gas 6.
• Unroll the pastry and cover with cling film and a damp tea towel.
  1 packet filo pastry
• Peel off one piece and keep the rest covered so that it doesn’t dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter.
• Fold in one third of the pastry lengthways towards the middle.
• Brush again with the butter and fold in the other side to make a long triple-layered strip.
  5 tbsp butter
• Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border.
• Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle.
• Fold again along the upper crease of the triangle.
• Keep folding in this way until you reach the end of the strip.
• Brush the outer surface with more butter.
• Place onto a baking sheet and cover while you make the rest of the samosas.
• Sprinkle over a few sesame seeds, if using.
  2 tbsp sesame seeds
• Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
• To serve, place the samosas onto a large serving plate with a bowlful of chutney.

Nutrition

Calories: 91kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g