Potato and Pea Samosas

I have been making these samosas for years. They come from Anjum Anand and her book ‘Indian Food Made Easy’. Her curries are divine and these samosas make the perfect starter served with a mint raita and a good dollop of mango chutney. They are another freezer favourite that I like to keep stashed away for an emergency.


You will need:

3 tbsp veg oil

1/2 tsp mustard seeds

60g chopped onion

6g fresh ginger, peeled and finely chopped

60g frozen peas

1 tbsp coriander powder

1/2 – 3/4 tsp garam masala

1 tsp cumin powder

1/4 tsp red chilli powder

salt, to taste

600g potatoes, boiled until soft, peeled and crushed into large lumps

4 tbsp chopped fresh coriander leaves

1 packet filo pastry

5 tbsp melted butter, for brushing

2 tbsp sesame seeds or poppy seeds

Heat the oil in a small non stick pan and fry the mustard seeds for about 10 seconds until they splutter.  Add the onion and ginger and cook for 2 minutes over a high heat.  Add the peas and give the pan a good stir, then add the spices, salt and a splash of water. Cook for 1 minute, then add the potatoes and coriander and cook for 2-3 minutes.  Taste and season.

Preheat the oven to 200C/400F/gas mark 6.  Unroll the pastry, peel off one piece then cover the remainder with cling film to prevent it from drying out.  Lay the first piece of pastry flat and brush with melted butter.  Fold in one third of the pastry lentghways.  Brush again with the butter and fold in the other side to make a long layered strip.

Place one rounded teapsoon of the filling at one end/corner of the strip, leaving a 2cm border.  Fold over to form a triangle and keep folding along the strip so that all sides are sealed.

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Brush with butter and place on a baking sheet while you make the rest.  Before baking, sprinkle all of the samosas with sesame/poppy seeds.  Bake in the centre of the oven for 30-35 minutes until golden and crisp, turning halfway.

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2 thoughts on “Potato and Pea Samosas

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