Curried Pea and Potato Samosas

Name: Curried Pea and Potato Samosas
Yield: Makes 20–24 small samosas
Ingredients: ½ tsp black mustard seeds; 1 onion, finely chopped; 2 tbsp vegetable oil plus extra for brushing; salt and black pepper to season; ½ tsp ground cumin; 4 sheets filo pastry; 400 ml boiling water; juice of ¼ lemon (about 2–3 tsp); 3 tsp black onion seeds; 120 g frozen petits pois; 1 tsp garam masala; 1 tsp ground turmeric; 2 medium baking potatoes, peeled and diced

Preparation info

Makes
20–24
small samosas

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

These are a bit of a fiddle to assemble, but the filling is so quick and easy, the whole thing won’t take you long at all. They’re absolutely delicious served with a cold beer!

Ingredients

2 tbsp vegetable oil plus extra for brushing
1 onion, finely chopped
½ tsp

Supper
Vegan

Method

Heat the vegetable oil in a large frying pan over a medium heat, then add the onion, mustard seeds, cumin, garam masala and turmeric. Sauté until the onion is soft and translucent, then add the diced potato and cook for a few minutes, stirring to combine.
Add the peas, followed by the boiling water. Bring everything to the boil, then reduce the heat and simmer