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Vegetable Samosas

Yields12 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

 3 tbsp vegetable oil
 ¼ cup onion, chopped
 1 tsp ginger root, finely chopped
 ¼ cup frozen peas, thawed
 2 cups potatoes, peeled, boiled until soft and mashed into large lumps
 ½ tsp dry mustard
 1 tbsp coriander
 1 tsp ground cumin
 salt to taste
 1 package frozen phyllo pastry dough, thawed
 6 tbsp melted butter

Preheat oven to 400°F. Heat the oil in a pan over medium-high heat and sauté the onion until soft. Add the ginger and cook 2 more minutes. Stir in the peas and potatoes. Add the mustard, coriander, cumin and salt. Cook for 2 minutes. Set aside.


Unroll the pastry dough and cover with a damp kitchen towel to keep it from drying out. Brush 1 pastry sheet with melted butter. Fold the sheet in half and brush with more butter. Fold in half one more time and brush with butter again. Place 1 tbsp. of the cooked filling on one end of the pastry sheet, leaving a 1-inch border around the sides.


Fold the right corner over the filling diagonally and squeeze edges together to form a tightly sealed triangle. Brush the triangle with more butter and place on a baking sheet. Cover while making more samosas. Bake for 30 minutes or until golden brown.

Nutrition Facts

Servings 12