Baked Veggie Samosas

This was my first time making samosas. It was very easy, especially using the puff pastry sheets. I have not yet tried to make the dough by hand.  All three of my kids (ages 9 to 4 yrs old) liked these and wanted more. I think next time I will add some carrot and maybe spinach.


  • 2 large russet potato, peeled
  • 1/2 cup frozen peas
  • 1 small onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons coriander seeds
  • 1/2 teaspoon red chili flakes
  • Juice of 1/2 lime
  • 1/2 teaspoon cumin seeds
  • Big handful cilantro leaves, minced
  • Salt and freshly ground black pepper


  • 2 packages puff pastry, thawed
  • 1 egg
  • 1 teaspoon water

Mint Chutney:

  • 1 cup mint leaves
  • 1/2 cup cilantro leaves and soft stems
  • 1 tablespoon fresh ginger, chopped
  • 1/2 lime, juiced, plus more to taste
  • About 1/4 cup water
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil


Preheat the oven to 425 degrees F.

Filling: In a small saucepan, add the peeled potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.

Heat the oil in a large skillet over medium high heat. Add the onions and cook until soft, 5 minutes, then add the garlic, coriander, curry powder, cumin, lime juice, red chili flakes, cilantro and salt and pepper. Cook for about 3 minutes more. Stir in the drained potatoes and peas. Cook for another minute.

Samosas: Roll the puff pastry out slightly, to flatten the seams. Using a paring knife to trace a 7-inch ring mold or bowl, cut the dough into 8 (7-inch wide) rounds. Cut each into 2 semicircles.

Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner.

Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.

In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined. Brush the tops of the samosas with the egg wash.

Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like.

Chutney: In a food processor, whiz together the mint, cilantro, ginger, lime juice and water until it all comes together as a sauce. Pour the chutney into a bowl.

Serve samosas hot, with the chutney!


One Comment Add yours

  1. 60spunk says:

    Reblogged this on 60spunk.

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