I was browsing through a magazine and saw a picture of Samosas that made me begin craving them. Samosas are traditionally made by making the dough with flour but I have substituted this step by using phyllo (or filo, fillo) pastry, this makes the recipe easier and much quicker. I have to shamelessly confess that this recipe made 12 and I ate almost all of them in one go by myself they are so tasty. Whether you need a snack, an appetizer or a small bites for a party this recipe is perfect because you can satisfy everyone in one go; your vegetarians will be pleasantly surprised and your meat-eaters will not feel deprived.
Vegetable Samosas
Have to cook the curry because it makes all the difference and no one wants a chalky curry.
Once your filling is made put it in the piping bag an fill the pastry. Initially I tried doing this with a spoon and let’s just say it was an epic fail. If you don’t have a piping bag, fill a Ziplock bag and snip the end.
Vegetable Samosas
Vegetarian Samosas
Live, Love, Eat,
April x
- 1 cup split green peas
- 2 large potatoes, peeled and cubed
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- ½ teaspoon each of curry powder, cumin, ground coriander and chili powder
- 1 scotch bonnet chili, finely chopped (can substitute for ½ teaspoon of dried chili flakes)
- salt and pepper
- 24 rectangles of filo pastry (3-4 sheets per square and roughly 4×6”)
- oil for deep frying
- Heat a tablespoon of the oil in a deep saucepan and gently fry the garlic, ginger and chili over a medium heat for 2 minutes until softened but not browned. Add all of the spices and cook for a further minute before adding the potato and split peas and stir well ensuring that everything is coated in spices. Add enough water to cover and then bring to boil. Reduce the heat and simmer until the water is absorbed and the green peas are cooked but retain a firm bite to them. Season with a little salt and pepper and set aside to cool.
- Heat oil for deep frying to 365°F
- Once cooled, mash the potatoes with a fork and mix until everything is combined.
- To prepare the samosas, take each rectangle of phyllo pastry and using a pastry brush dab each with a little water then fold diagonally twice from corner to corner to form a triangle with an open end.
- Using a spoon or piping bag, push approximately a tablespoon and a half of potato mixture into the open end, gently pressing the pastry to spread the mixture into each corner of the triangle. Then seal by brushing the edges with water and squeezing together.
- Cook the samosas in oil in batches for 5-6 minutes or until golden brown. Drain on kitchen towels and serve!
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