Vegetable Samosas

13 ingredients
3 steps

Ingredients

  • 2 tablespoons oil
  • 1 piece fresh ginger peeled and finely grated
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 8 ounces potatoes peeled and cut into small cubes
  • 1 carrot peeled and coarsely grated
  • 2/3 cup frozen peas
  • 1 egg
  • 12 sheets frozen puff pastry square, thawed for 10 mins at room temperature
  • mango chutney for serving

Directions

  1. 1
    Heat the oil in a large pan and add the ginger, turmeric, cumin, coriander, cinnamon and cloves and cook them briefly. Add the potatoes, and cook while stirring for 3-4 mins until they're slightly brown. Add the carrots and 6 tbsp of water. Cover, and cook for 5 mins over medium heat. Add the peas, cover, and cook for another 5 mins on a low heat. Season to taste, remove from heat and let cool.
  2. 2
    Preheat the oven to 400°F. Whisk the egg and brush 6 sheets of pastry with it. Spread some of the filling in the middle of each sheet, leaving a margin around the edges. Put a sheet of pastry on top of each samosa and firmly press down the edges. Place on a baking sheet lined with parchment paper and brush with the remaining egg. Bake for 15-20 mins until golden.
  3. 3
    Serve warm or cold, with mango chutney on the side.

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