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Potato, pumpkin and pea samosas
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Prep Time:
80 minutes
Cook Time:
40 minutes
Total Time:
120 minutes
Impress any crowd with these party-perfect vegetarian samosas.
Ingredients:
  • 9.20 gm rice bran oil
  • 1/2 small brown onion, finely chopped
  • 150g potato
  • 150g butternut pumpkin, peeled, diced
  • 42.00 gm korma curry paste
  • 62.50 ml frozen baby peas
  • 15 sheets filo pastry
  • 20.00 ml poppy seeds
  • 20.00 ml finely chopped fresh coriander leaves
  • 125.00 ml plain yoghurt
Instructions:
  • In a large frying pan on medium-high heat, sizzle onion in oil until softened for about 3 minutes. Add potato and pumpkin to the pan, cook until just tender, about 10 minutes. Stir in curry paste and cold water, cook until fragrant for about a minute. Toss in peas and remove from heat.
  • Preheat the oven and line two baking trays. Layer and brush filo sheets with butter, then cut into 3 long strips. Keep the remaining pastry covered with a damp towel to prevent drying out.
  • Spoon a generous amount of potato mixture onto one corner of the pastry sheet. Fold the pastry over diagonally to create a triangle shape, maintaining the triangle shape as you continue folding. Place the prepared samosas on a baking tray. Repeat the process with the rest of the filo, butter, and potato mixture. Brush the samosas with butter, sprinkle with poppy seeds, and bake for 25 minutes until golden and crispy. Mix coriander leaves and yoghurt in a bowl and serve as a dipping sauce for the samosas.

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