Vegan Samosa - Whitworths - Whitworths
  • 20 minutes
  • 45 minutes
  • Makes 15

Vegan Samosa

  • POTATO & PEA FILLING
  • 1 Whitworths protein by nature Indian lentil dhal
  • 150g potatoes, peeled
  • 1 onion, peeled and diced
  • 1 tsp cumin seeds
  • 2 tbsp. rapeseed oil
  • 2 garlic cloves, grated
  • 50g peas
  • 1 tsp chilli flakes
  • 2 tsp mild curry powder
  • 1/2 tsp fresh ginger, grated
  • FILO PASTRY
  • 1 pack of filo pastry
  • 2 tbsp. olive oil for brushing pastry
  • 1 tbsp. sprinkling of poppy or sesame seeds

READY... STEADY... COOK...

  • Preheat your oven to 200c (392f, gas mark 6)
  • Boil the potatoes in salted water until cooked through but not falling apart, drain and put aside to air dry for 10 minutes
  • While the potatoes are drying add the diced onion and cumin seeds to a frying pan with the rapeseed oil over a medium heat. Cook until soft and just starting to colour, approximately 5 minutes
  • Once the potatoes are cool add the Whitworths protein by nature Indian lentil dhal, garlic, peas, chilli, curry powder, ginger and cooked onions with the cumin seeds and the cooking oil to the potatoes. Mash it all together until well combined
  • For each samosas, make sure to cut your filo pastry into 15cm by 15cm large squares
  • Place about one tablespoon of filling in the lower left corner of the filo pastry. Fold the lower left corner into the centre point of the square, over the filling (take care to keep the filling enclosed in the fold)
  • Fold the entire lower half up so that the bottom edge is now even with the top edge. To make a rectangle. Fold the top left corner down, back over the filling and flush with the centre. Fold the filling over itself until you have a small triangle parcel
  • Brush oil all over your samosa and sprinkle the poppy or sesame seeds over
  • Bake in oven for about 10-15 minutes until golden
Print recipe