Potato and Pea Samosas
By Meat Free Monday
Published on 25 April 2022
Samosas can take almost any filling you can dream up but this potato and pea combination proves that simple is often best. Make sure you make a large batch.Time and servings
1 hr 25 minsTotal time
4Servings
1 hrPrep time
25 minsCooking time
Ingredients
- 4 pods of cardamon, seeds set aside
- 2 tablespoons of sunflower oil
- 0.5 tsp of turmeric powder
- 1 large of garlic, crushed
- 270 g of filo pastry
- 0.5 tsp of black onion seeds
- 0.5 tbsp of fresh ginger, grated
- 1 large of green chilli, deseeded and finely chopped
- 0.25 tsp of chilli powder
- 1 tsp of melted butter, to brush
- 400 g of potatoes, peeled and cut into 1cm dice
- 150 g of frozen peas, cooked and drained
- 0.5 tsp of cumin seeds
- 0.5 tsp of coriander seeds
- 1 large of onion, finely chopped
- 1 tsp of mango chutney
Method
Step 1
Cook the potatoes in boiling salted water until tender. Add the peas and cook for a further 30 seconds. Drain and set aside.Step 2
Tip the cumin, coriander and cardamon into a frying pan and toast over a medium heat for 1 minute. Coarsely grind the onion seeds using a pestle and mortar.Step 3
Heat the oil in a large frying pan, add the onion and cook until soft. Add the garlic, ginger and chilli and cook for 30 seconds then add the spices. Continue to cook for 1 minute, then add the diced potatoes and peas. Mix well and cook for 3–4 minutes, stirring frequently. Remove from the heat, add the chutney and chopped coriander and season well.Step 4
Lay a sheet of filo pastry on the work surface and brush with melted butter. Lay another pastry sheet on top and cut into strips 7cm wide then brush with the melted butter. Put a spoonful of the potato mixture onto the top left hand corner of each strip. Fold over to make a triangle and continue folding down the length of the strip to completely encase the filling. Repeat with the remaining filling and pastry.Step 5
Arrange on baking trays and bake for 25 minutes until golden and crisp. Serve with pickles and relishes.