Prep Time 30 minutes
Cook Time 35 minutes
Keyword Medium
Servings 40 pce
Calories 248 kcal


  • 400 g Brushed Potatoes approx. 4 medium
  • 1 Carrot
  • Olive oil
  • 1 Medium brown onion finely chopped
  • 6 Curry leaves chopped
  • 1 tsp Thyme leaves removed from sprigs
  • 2 Garlic cloves crushed
  • 1 Chilli finely sliced, optional
  • ½ cup Frozen green peas
  • 1 ½ tsp Cumin powder
  • 1 tsp Tumeric powder
  • ½ tsp Curry powder
  • Salt
  • Pepper
  • ½ cup Spring onion approx. 6 sprigs, sliced
  • ¼ cup Coriander chopped
  • 375 g Fillo pastry sheets alternatively spring roll paper
  • 2 tbsp Plain flour
  • Water


  • Fill a large pot with water and bring to boil. Meanwhile, prepare potatoes and carrots by peeling and cutting them into 1cm cubes. Add carrot/potatoes to the pot and boil for approximately 10-15 minutes until soft but not overcooked. Drain and set aside.
  • In a large frypan, heat some oil over medium heat and add onion, curry leaves, thyme, garlic and chilli until onions become soft and transparent.
  • Add frozen green peas and continue to cook for 2 minutes.
  • Add drained potatoes/carrot followed by cumin powder, turmeric powder and curry powder. Stir well and continue to cook for 2 minutes.
  • Add spring onion and coriander and stir until well combined. Remove from heat and set aside allowing the mixture to cool down completely.
  • Once the mixture has cooled completely, cut the fillo pastry sheets into 6cm wide strips, use 2 layers of strips at a time for filling. Place a damp cloth over the remaining sheets so that they don’t dry out.
  • Mix 2 tbsp flour with 4 tbsp water to create a paste (glue). Place 1 tbsp of the curry mixture at the bottom right corner of the strip. Using your finger, dip in the paste and brush alongside the adjacent (left) side of the strip and fold diagonally to create a triangle. Continue to fold over shaping the strip into the form of a triangle, using the paste to glue corners and final fold together.
  • Place on a tray and repeat with remaining pastry sheets and mixture. Keep samosas separated on the tray as they might stick together.
  • Samosas can be frozen and cooked from frozen in the oven at 200°C for 20 minutes or deep fry for 5 to 10 minutes until golden. Serve hot.

Bon appétit!


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