Pea and Potato Samosas

Pea and Potato Samosas

Makes: 8-10
Prep time: 10 minutes
Cooking time: 15 minutes
Method: oven & hob​

This recipe is super easy (even easier if you have leftover, cooked vegetables). My kids love these and it's easy to 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.


1 tbsp oil
1 small onion, finely chopped
3cm piece of ginger, grated
2 cloves of garlic, crushed
3 tsp Korma Spice Pot
250g potatoes, cooked
150g frozen peas
1 tbsp lemon juice (optional)
Salt, to taste
1 sheet puff pastry, rolled out thinly


  1. 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.
  2. Mix the Korma Spice in a little water or stock then add to the pan. Cook for a minute or so.
  3. Add in the potatoes, mashed up a bit or cut into small pieces, and the lemon juice if using. Mix it all up the add the peas and salt.
  4. 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).
  5. Lay out your puff pastry and cut out circles with a cutter. Fill half the circle with a spoonful of the filling, fold over and then crimp the edges closed with a fork.
  6. Oil the baking tray, then lay out the samosas.
  7. Brush with water, oil or egg to make them shiny.
  8. Cook at 200 degrees for about 15 minutes or until golden.
  9. Serve with mango chutney or chilli jam.

NOTE Try Goan or Bhuna Spice Pot if you fancy more heat!

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 the pastry in the same way! This recipe is vegan if the pastry you are using is suitable.   ​

On the hunt for more party nibble ideas?  Check out our blog post Simple Recipe Ideas for Christmas Party Guests





       Chef's Tip 

Leftover daal or chicken curry make great alternative fillings