Vegetable samosas
Crisp baked pastry parcels filled with spiced potato and peas. Easy with filo.
- Time1 hr
- LevelMedium
- Costabout £0.88 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Boil the potatoes for 10 minutes until just tender, adding the peas for the last 2 minutes. Drain and lightly crush.
10 min - 2
Heat the oil in a pan and fry the onion with the cumin seeds for 6 minutes. Add the garlic and ground spices and cook for 1 minute.
6 min - 3
Stir in the potato and peas, salt and coriander. Let the filling cool.
- 4
Heat the oven to 200°C (180°C fan). Cut each filo sheet in half lengthways to make 12 strips and keep covered with a damp tea towel.
- 5
Brush a strip with butter, put a tablespoon of filling at one end and fold over diagonally into a triangle, folding along the strip to the end. Seal with butter. Repeat.
- 6
Place on a lined baking tray, brush with butter and bake for 18 minutes until golden and crisp.
18 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.