Skip to content
Vegetable samosa puffs recipe

Vegetable samosa puffs recipe

3 ratings

These veggie samosa puffs make a delicious addition to a picnic. They’re based on the flavours of traditional Bangladeshi samosas – but easier to make! See method

Ingredients

  • 275g baking potatoes, peeled and chopped into large cubes
  • 2 tbsp olive oil
  • ½ tsp cumin seeds
  • 1 green chilli, chopped
  • 3 spring onions, chopped
  • ¼ tsp ground turmeric
  • ½ tsp ground cumin
  • 120g frozen classic mixed vegetables
  • 30g fresh coriander, chopped
  • 320g pack ready-rolled puff pastry
  • plain flour, for dusting
  • 1 egg, beaten
  • 1 tsp nigella seeds
  • mango chutney, to serve (optional)
Source of folic acid and a source of vitamin B6

Each serving contains

  • Energy

    1135kj
    272kcal     14%

  • Fat

    15g 22%

  • Saturates

    6g 30%

  • Sugars

    2g 2%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 26.9g Protein 5.4g Fibre 2.6g

Method

  1. Boil the potatoes for 10 mins or until soft and can be easily pierced with a fork. Drain, transfer to a mixing bowl and mash well. Set aside.
  2. Heat the oil in a frying pan over a medium heat. Add the cumin seeds, chilli, spring onions, ½ tsp salt and the ground spices. Cook for 1 min, then add the frozen vegetables. Cook for 2 mins until thawed. Turn off the heat and stir through the coriander. Add the vegetable mixture to the mashed potatoes and mix well. Leave to cool for 10-15 mins.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry onto a lightly floured surface and divide into 6 equal pieces. Spoon 2 tbsp potato mixture to cover a diagonal half of each pastry piece. Carefully fold over the pastry, stretching gently over the mixture to make triangles. Use a fork to seal the edges, then cut a few slits on top.
  4. Brush the pastries with the egg and sprinkle over the nigella seeds. Transfer to a lined baking sheet and bake for 12-15 mins until golden and cooked. Serve with mango chutney for dipping, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Tip: The samosas can be frozen for up to 2 months. If you plan to freeze them after cooking, undercook the samosas by a couple of minutes so they can be warmed in the oven until golden.

See more Indian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.