Curried Pea and Potato Samosas


Preparation info

  • Makes


    small samosas
    • Difficulty


Appears in

The Vegetarian Kitchen

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!


  • 2 tbsp vegetable oil plus extra for brushing
  • 1 onion, finely chopped
  • ½ tsp black mustard seeds
  • ½ tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 2 medium baking potatoes, peeled and diced
  • 120 g frozen petits pois
  • 400 ml boiling water
  • juice of ¼ lemon (about 2–3 tsp)
  • 4 sheets filo pastry
  • 3 tsp black onion seeds
  • salt and black pepper to season


  1. 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.
  2. Add the peas, followed by the boiling water. Bring everything to the boil, then reduce the heat and simmer gently, stirring occasionally, for about 15 minutes until the water has evaporated and the potato is cooked. (Add a little more water if the potato is not yet tender.)
  3. Remove from the heat, add the lemon juice and season with salt and black pepper. Use a fork to mash half of the potato pieces – not so that the mixture is smooth, just to help make the mixture more cohesive. Set the mixture aside and allow to cool.
  4. Heat the oven to 200°C/fan 180°C/gas mark 6. Line two baking trays with baking parchment.
  5. Set a filo sheet in front of you in landscape orientation. Cut it vertically into six equal strips running from left to right. Repeat with the other filo sheets and cover with a clean, damp cloth to prevent it from drying out.
  6. Taking one strip at a time, put a small amount of the cooled filling onto the pastry at the top of the strip, then bring the top right corner down to meet the other side, forming a triangle with the filling inside.
  7. Brush a little oil on the rest of the strip, then roll the triangle down the strip, following the natural turns it makes – you should end up with a triangular shape that has a well-encased filling. Use the vegetable oil to seal the pastry, then brush it lightly all over.
  8. Repeat this until you have used up all your filling. Arrange the samosas on the two lined baking trays, then scatter the black onion seeds over the top. Bake in the middle of the oven for 15–20 minutes until golden brown and crisp. Remove from the oven and serve immediately.