Name: Chicken and Pea Samosas
Total time: 1 h
Cuisine: Indian
Ingredients: 2 tbsp sunflower oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 1 tbsp fresh ginger, finely grated; 350g chicken mince; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 1 green chilli, finely chopped; 100g frozen peas; 2 tbsp chopped fresh coriander; 1 tbsp lemon juice; 6 filo pastry sheets; 3 tbsp sunflower oil, for brushing

Chicken and Pea Samosas

Crisp triangles of filo wrapped round spiced chicken mince and peas, baked until golden. Lighter than the deep fried kind.

Time1 hr

LevelMedium

Costabout £0.90 a head

Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

649kcal
64.1gcarbs
21.5gof which sugars
32gfat
12.1gsaturates
25.2gprotein
3.3gfibre
1.1gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 samosas

Method

1
Heat 2 tbsp oil in a frying pan over a medium heat. Cook the onion for 6 minutes until soft. Add the garlic, ginger and chilli and cook for 1 minute.
6 min
2
Add the chicken mince and spices. Cook for 8 minutes, breaking it up, until no pink is left. Stir in the peas and cook for 2 minutes.
8 min
3
Off the heat, stir in the coriander and lemon juice and season. Cool for 15 minutes.
4
Heat the oven to 200°C (180°C fan). Lay one filo sheet on the work top and cut it into 3 long strips. Keep the rest covered with a damp tea towel.
5
Brush a strip with oil. Put a heaped tablespoon of filling at one end and fold the corner over to make a triangle. Keep folding up the strip like a flag. Brush the end with oil to seal.
6
Repeat to make 18 samosas. Place on a lined tray, brush with oil and bake for 15 to 18 minutes until golden and crisp.
16 min 40 s
7
Cool for 5 minutes before serving with chutney.