Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegetable samosa puffs recipe

1 rating

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

Serves 6
Takes 45 mins plus cooling
272 calories / serving
Freezable
Healthy
Vegetarian
Dairy-free

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

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.
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.
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.
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