Pea and Potato Samosas

​This recipe is super easy (even easier if you have leftover, cooked vegetables).  I mostly use filo pastry but you can use puff pastry. My kids love these and of course, you can change the filling according to what you have lurking in the fridge.  A superb way of using up Christmas Leftovers - Boxing Day samosas with a glass of something cold.  Perfect.  

Vegetarian - Gluten Free - Dairy Free

1 tablespoon oil (I use coconut oil)
1 onions, finely chopped
3cm piece of ginger, grated
2 cloves of garlic, crushed
Korma Spice Pot - 2-3 teaspoons, to taste (or use the Goan or Bhuna)
500g of potatoes, peeled and cooked
300g frozen peas
1 tablespoon lemon Juice (optional)
Salt, to taste

Heat the oil and cook up the onions for a few minutes before adding the ginger and garlic.  The onions should be transparent and browning.  Mix the Korma Spice in a little water or stock then add to the pan.  Cook for a minute or so.  Add in the potatoes, mashed up a bit or cut into small pieces.  Add the lemon juice if using.  Mix it all up the add the peas and salt.   At this point, turn off the heat and put the lid on and allow it all to cool (the peas will continue to cook for a bit but will retain their colour).

Once cool, get our your filo pastry and lay landscape (!).  Cut into 4 strips.  Place a triangle-shaped about of filling at the bottom then just fold up into triangle shapes, all the way to the top.

Oil the baking tray, then lay out the samosas, brushing with water, oil or egg to make them shiny.

Cook on about 190 degrees for around 15 minutes.

Serve with raita or mango chutney or chilli jam.

Recipe Notes: I also made samosas exactly the same way using sweet potatoes and the Bhuna Spice Pot.  See this recipe here.  You can also make lentil samosas - just make the dhal recipe here, don't add too much liquid and stuff filo in the same way!  This recipe is vegan if the pastry you are using is suitable.   

Vegetarian - Gluten Free - Dairy Free