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Potato and Pea Samosas

Potato and Pea Samosas

Brought to you by: Meat Free Monday
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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  • 400g potatoes, peeled and cut into 1cm dice
  • 150g frozen peas, cooked and drained
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 4 pods cardamon, seeds set aside
  • ½ teaspoon black onion seeds
  • 2 tablespoons sunflower oil
  • 1 large onion, finely chopped
  • 1 large garlic, crushed
  • ½ tablespoon fresh ginger, grated
  • 1 large green chilli, deseeded and finely chopped
  • ½ teaspoon turmeric powder
  • ¼ teaspoon chilli powder
  • 1 teaspoon mango chutney
  • 270g filo pastry
  • 1 teaspoon melted butter, to brush

Recipe tips / Prepare ahead

Preheat the oven to 190°C/gas mark 5.


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.

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