Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Snacks > Vegetable Samosa

Vegetable Samosa


COOKS:  IN 10-15 minutes
DIFFICULTY:  Not too tricky


Olive oil
2 spring onions, trimmed and sliced
1 garlic clove, crushed
1 medium potato, peeled and finely diced
1 carrot, peeled and finely diced 
75g frozen peas
1tsp curry powder
1/2 chilli, seeds removed and finely chopped
1 inch piece of fresh ginger, peeled and grated
vegetable stock
filo pastry, cut into 3x12 inch strips
butter, melted 


Recipe produced by The Cotswold Chef

Gently cook the spring onion, garlic, potato and carrot in a little olive oil until soft

Add the peas, curry powder, chilli and ginger

Pour in enough vegetable stock to just cover everything then bring to the boil and simmer until the vegetables are cooked and the liquid has reduced to a sauce like consistency then allow to cool

To make the Samosa

Take a strip of filo pastry and place a small amount of filling near one corner of the pastry.  Brush the remaining pastry lightly with melted butter

Fold the corner with the filling over to meet the edge of the pastry so you create a triangle.  Continue folding the samosa along the pastry keeping the triangle shape then place on a baking tray

Bake in an oven at 200 degrees celcius for 10-15 minutes until golden and crisp and piping hot in the centre.