You CAN make vegetable samosas at home with this easy potato and pea samosas recipe made with filo pastry! These Indian inspired pasties are so addictive and great as a starter or as part of a buffet.
There are certain foods like samosas that I am always happy to eat. They're one of my favourite starters when I go to an Indian restaurant and I always choose the vegetarian ones. I love the combination of pastry, potato and spices. So no, you are not likely to ever catch me going on a low carb diet!
I'm afraid these are not dainty samosas!
These homemade potato and pea samosas are a little different from traditional samosas in that they use filo pastry rather than traditional samosa pastry. They are also rather large. When I began making them, I was expecting them to be like little nibbles but I would almost call these pasties! I've made them a few times since that first time and now I don't worry about it, they are always on the large side! The good thing is that you can get plenty of the spicy potato and pea filling in them.
Of course, you can try and make yours smaller than the ones I've made!
What ingredients do you need for filo pastry samosas?
To make these vegetarian filo pastry samosas you'll need:
- Spices - nigella seeds, mustard seeds, ground coriander, cumin, cayenne pepper and garam masala
- Onion - You can use a red or a brown onion. You can also add spring onion.
- Ginger - You can use grated fresh root ginger, frozen grated ginger or a ginger paste.
- Chilli pepper - I keep the seeds in as I like the heat it adds but you can remove them to make it a bit milder. If you want a really mild filling, miss it out altogether.
- Peas - I use frozen peas
- Fresh coriander (cilantro) - Fresh herbs add loads of flavour to the filling but you can use dried coriander leaf instead.
- Butter - Salted or unsalted. This is for brushing on the filo pastry so it crisps and browns up in the oven.
- Filo pastry
How to make filo pastry samosas
There are two main steps to making these samosas. First, you need to make the filling. Leave it to cool and then make the samosas and bake them. If you want you can even make the potato filling a day in advance.
To make the filling, first boil the diced potato cubes to make sure they are cooked through.
While the potato is cooking, heat some oil in a saucepan and add the mustard seeds. As soon as they begin to pop, add the onion, ginger and chilli pepper. Cook for a few minutes over a gentle heat until the onion is soft.
Then stir in the ground spices followed by the peas and a splash of water.
Drain the potatoes and stir them in too as well as the fresh coriander. Set aside to cool.
When you are ready to make the samosas, melt the butter in a small saucepan or in the microwave.
Lay a sheet of filo pastry out and brush half of it with butter. Fold it in half and repeat.
Then put a spoonful of potato curry at one end and brush around it with butter. Fold it over to make a triangle and repeat fto wrap the filling in the filo. Keep brushing with butter to stick the edges.
Brush the outside with melted butter and sprinkle on the nigella seeds. Bake for about 30 minutes until golden brown and crispy on the outside.
What to eat with these filo pastry samosas?
As I said, these filo samosas are quite big so they can be a main meal with just a side salad.
If you can make them smaller than I've made them, they make a great starter too.
Storing and reheating homemade samosas
If you have any leftovers they keep well in the fridge for up to three days. The pastry will go a little soggy but you can reheat them in the oven and it will crisp up again. They are almost as good as when freshly made!
How long they take to reheat does depend on how thick you make them. Small samosas will reheat in about 6 minutes but if they are larger they might take 8-10 minutes at 180C.
These days I also like to use my air fryer to reheat them. It's much quicker as I don't need to wait for the oven to heat up.
Just don't reheat these vegetable samosas in the microwave. They will not crisp up and the pastry will be a bit soggy.
The inspiration for these potato and pea samosas
Although this is a recipe I had always thought looked nice, I was actually prompted to make them as part of a random recipe challenge. They are from Indian Food Made Easy by Anjum Anand. It's a brilliant recipe book and I'm sure I've made more than half of the recipes in it.
More Indian inspired recipes
I just love Indian food and here are some more of my favourite Indian recipes:
You might also like these chorizo cheese straws if you love easy pastry recipes!
If you like savoury filo pastry recies then why not try my mushroom strudel too?
Potato and Pea Samosas
- 200 g potatoes peeled and cubed approx 1cm squares
- ½ teaspoon mustard seeds
- 1 onion chopped
- 1 tablespoon ginger freshly grated
- 1 chilli pepper sliced
- 60 g frozen peas
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon garam masala
- 4 tablespoon fresh coriander (cilantro)
- 4-5 tablespoon butter
- 6 sheets filo pastry
- 1 tablespoon seeds Nigella, poppy or sesame seeds
- Cube the potatoes and boil until soft. It will take about 10 minutes. Drain.
- Put a little oil in a saucepan with the mustard seeds. When they begin to pop add the chopped onion, ginger and chilli pepper. Cook for 2 minutes on high then add the peas, the spices and a dash of water. After about 2 more minutes add the potatoes and coriander leaves. Stir well and cook for another 2 minutes. Adjust any seasonings if necessary.
- Leave to cool.
- Melt the butter in microwave or in a small saucepan. Lay a sheet of filo pastry out. Spread butter on half of it then fold it over. Spread butter on half of it again and fold it again. Put a dessert spoon of filling at one end of the pastry. Brush a little butter next to the filling, where the pastry is going to be joined. Fold the corner over diagonally to cover the filling. Fold again upwards and then once more to use up the whole pastry sheet. Brush a little butter on top and sprinkle with seeds to decorate.
- Bake in the oven at 200C for 30 minutes. Turn halfway through.
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Do let me know if you make these filo potato and pea samosas or any of my other recipes. I love to get feedback from readers.
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These look brilliant - yum!
Gorgeous! I've never attempted samosas as I had it in my head they were deep-fried and I have The Fear of deep frying (clumsiness plus lots of oil is not a good combination), but now thanks to you I will be trying them baked.
I think traditional ones are deep fried, and although these are not deep fried, they aren't exactly healthy as the pastry contains quite a lot of butter. They are delicious though. I hope you enjoy them.
We had these last night. Very yum and very do-again.
I'm so glad you enjoyed them. I'll definitely be making them again too.
came over from dom's! I love indian food, and samosas are one of those treats I find myself trying to refrain having too much of because it's so easy to get hooked onto them! these look great!
Ooh ooh ooh...I love samosas and don't have a vegetarian recipe this looks amazing and quite simple to make...thanks for sharing...
Our only Indian restaurant here just closed down, and I did love their samosas. I'll just have to make some of these. I have made them in the past, baked not fried though, similar to empanadas.
Sounds yummy! But ... 60 frozen peas? Will 59 do? Or 61? 😉
ooops! 60g. Thanks for pointing it out.
Hi I am new to your blog. Making somosas with filo pastry will defnitely make life easier! Thanks for sharing this 🙂
looks yummy and crispy..thanks for linking to my event
I absolutely love making samosas and yours look gorgeous. Lovely post!
Yum! These look so delicious - so perfectly flaky and crispy! I love samosas but definitely always prefer vegetable ones so these are just perfect!
Thanks for taking part in this month's Sweet Heat challenge
Carol @There's Always Thyme to Cook
I've never had a samosa but I'd love to try after seeing yours. They look delicious.
Well they look AMAZING!! I really love samosa so this is just the ultimate recipe for me and anything with peas in gets my vote. Thanks so much for taking part and sorry to have made you search high and lowin the name of the game but I think it's been worth it!
janet @ the taste space
I thought it was going to be tough to make the phyllo triangles, but they were actaully quite simple to make. I love your Indian version. 🙂
Couscous & Consciousness
OMG - I am loving this. I love samosas, but the bit that always freaks me out is the pastry and the frying - I never ever thought of using filo pastry, but what a brilliant idea.
I have that cookbook on my wishlist - you just made me move it a bit higher up the list!!
Thanks so much for sharing these at Cookbook Sundays 🙂