Vegetable samosa puffs recipe
These veggie samosa puffs make a delicious addition to a picnic. They’re based on the flavours of traditional Bangladeshi samosas – but easier to make!
See method- Serves 6
- Takes 45 mins plus cooling
- 272 calories / serving
- Freezable
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 275g baking potatoes, peeled and chopped into large cubes
- 2 tbsp olive oil
- ½ tsp cumin seeds
- 1 green chilli, chopped
- 3 spring onions, chopped
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- 120g frozen classic mixed vegetables
- 30g fresh coriander, chopped
- 320g pack ready-rolled puff pastry
- plain flour, for dusting
- 1 egg, beaten
- 1 tsp nigella seeds
- mango chutney, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1135kJ 272.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 26.9gProtein 5.4gFibre 2.6g
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Method
- Boil the potatoes for 10 mins or until soft and can be easily pierced with a fork. Drain, transfer to a mixing bowl and mash well. Set aside.
- Heat the oil in a frying pan over a medium heat. Add the cumin seeds, chilli, spring onions, ½ tsp salt and the ground spices. Cook for 1 min, then add the frozen vegetables. Cook for 2 mins until thawed. Turn off the heat and stir through the coriander. Add the vegetable mixture to the mashed potatoes and mix well. Leave to cool for 10-15 mins.
- Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry onto a lightly floured surface and divide into 6 equal pieces. Spoon 2 tbsp potato mixture to cover a diagonal half of each pastry piece. Carefully fold over the pastry, stretching gently over the mixture to make triangles. Use a fork to seal the edges, then cut a few slits on top.
- Brush the pastries with the egg and sprinkle over the nigella seeds. Transfer to a lined baking sheet and bake for 12-15 mins until golden and cooked. Serve with mango chutney for dipping, if you like.
- See more Indian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Tip
The samosas can be frozen for up to 2 months. If you plan to freeze them after cooking, undercook the samosas by a couple of minutes so they can be warmed in the oven until golden.
