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Baked samosas recipe

Baked samosas recipe

3 ratings

Created by The Tesco Real Food team

These samosas make a great lunch if you're looking to shake up your sandwich routine. They can be baked in the oven or cooked in the air-fryer. Served alongside pickled red onions and a vibrant salad, they're bursting with big flavours! See method

Ingredients

  • 1 small baking potato, peeled and quartered
  • 1 parsnip, peeled and quartered
  • 1 carrot, peeled and quartered
  • 1 tbsp olive oil, plus extra for brushing
  • ½ small onion, finely chopped
  • 3 tbsp rogan josh curry paste
  • 75g frozen peas, defrosted
  • 250g pack filo pastry (10 sheets)
  • ½ tsp nigella seeds
  • 1 tsp 4-seed mix
  • mango chutney, to serve (optional)

For the pickled red onion

  • 3 tbsp red wine vinegar
  • ½ red onion, thinly sliced

For the salad

  • 90g pack babyleaf salad
  • 1 carrot, peeled and sliced into ribbons with a vegetable peeler
  • 100g pomegranate seeds
  • 1 red chilli, deseeded and sliced
  • 15g coriander, roughly chopped
  • 3 vine tomatoes, quartered
  • 1 tbsp 4-seed mix
Source of fibre and low in saturated fat

Each serving contains

  • Energy

    435kj
    103kcal     5%

  • Fat

    3g 4%

  • Saturates

    0g 2%

  • Sugars

    4g 4%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 15.8g Protein 2.6g Fibre 2.4g

Method

  1. Boil the baking potato for 12 mins, adding the carrot and parsnip quarters for the last 7 mins, then drain. When cool enough to handle, dice the vegetables. 
  2. Meanwhile, heat the olive oil in a saucepan over a medium heat. Add the onion and cook for 3 mins until softened. Add the curry paste and cook, stirring, for a further min until fragrant. Remove from the heat, then stir in the diced vegetables and peas. Set aside to cool completely. 
  3. Cut the filo sheets into thirds down their length. Working on one samosa at a time, lightly brush one strip of pastry with oil, top with a second strip and brush again. Place a heaped tablespoon of the filling towards the end of the ‘doubled-up’ pastry strip, slightly on the left of the strip and just up from the bottom. 
  4. Fold the bottom right-hand corner up to cover filling, to give a triangular shaped parcel at the bottom of the strip. Continue folding up the pastry strip to further enclose the filling. Trim the pastry with a sharp knife when the last final full fold is complete. 
  5. Brush both sides of the parcel with oil and place on a baking tray. Repeat with the remaining filling and pastry strips. Scatter with half with nigella seeds and half with mixed seeds. Bake in a preheated oven at gas 5, 190°C, fan 170°C for 20 mins (or air-fry in batches on high for 15 mins) until golden. 
  6. Meanwhile, for the pickled red onion, combine the red wine vinegar and red onion in a small bowl and allow to sit for at least 15 mins. For the super salad, toss together all the ingredients. When ready to serve, toss half the pickled red onion through the salad. Serve the samosas with the salad and remaining pickled red onion, and the mango chutney, if using.

Tip: Best eaten immediately, if you’d like to save some for a later date, freeze after step 4 for up to 3 months. Allow to defrost overnight in the fridge and cook as per step 5.

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