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Potato and pea samosas
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Crispy potato-filled triangles: a crowd-pleaser!
Ingredients:
  • 9.20 gm light olive oil
  • 1/2 brown onion, finely chopped
  • 56.00 gm madras curry paste
  • 150g potato
  • 62.50 ml frozen peas
  • 4 sheets filo pastry
  • 50g butter, melted
  • Minted tzatziki dip, to serve
Instructions:
  • 1. Preheat your oven to 200°C/180°C fan-forced and line a baking tray with baking paper. 2. In a small saucepan over medium-high heat, sauté the onion in oil for 5 minutes until softened. 3. Stir in the curry paste and cook for 30 seconds until fragrant.
  • Place the potato into the pan and stir until coated. Turn up the heat to high and pour in 3/4 cup of cold water. Cook for 10 minutes while stirring occasionally, until the water evaporates and the potato is tender. Mix in the peas and allow it to cool.
  • Lay one sheet of filo pastry on a flat surface and brush it lightly with melted butter. Place another sheet on top. Cut into 6 strips. Spoon 3 heaped teaspoons of potato mixture onto one end of a strip. Fold into a triangle shape, repeating until all strips are filled and folded neatly.
  • Lay out triangles on a baking sheet. Lightly brush with butter and bake until golden, about 20 minutes. Enjoy with your favorite dip.

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