Light, flavourful and delectably crispy, samosas are some of the most famous Indian snacks. Thought to have first appeared in India in the 13th century, samosas can be filled with both meat and vegetables and are typically triangular in shape. Ingredients vary from region to region, but Head Chef at The Oyster Box Hotel Kevin Joseph’s vegetable samosa recipe is a real crowd-pleaser. Packed with a selection of highly spiced vegetables in a pastry casing, these samosas are a delicious snack at any time of the day.
Vegetable Samosas (Makes 14)
- 7 sheets of filo pastry, thawed and wrapped in a damp dishtowel
- Oil for brushing the pastries
For the filling:
- 2 large potatoes, boiled and roughly mashed
- 38g frozen peas, thawed
- 25g cup canned sweetcorn, drained
- 5ml ground coriander
- 5ml ground cumin
- 5ml dry mango powder
- 1/2 small onion, finely chopped
- 1 fresh green chilli, finely chopped
- 15ml coriander (cilantro) leaves, chopped
- Juice of 1/2 lemon
- Salt to taste
- Preheat the oven to 200°C. Cut each sheet of filo pastry in half lengthways and fold each piece in half lengthways to give 28 thin strips. Lightly brush with oil.
- Toss all the filling ingredients together in a large mixing bowl until they are well blended. Adjust the seasoning with salt and lemon juice if necessary.
- Using one strip of the pastry at a time, place 15ml of the filling mixture at one end and fold the pastry diagonally over. Continue folding into a triangle shape. Brush the samosas with oil. Bake for 10 - 15 minutes, until golden brown or deep fry.
- Cooking tip: work with one or two sheets of filo pastry at a time and keep the rest covered with a damp dishtowel to prevent them drying out.