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  • 3 tbsp curry paste
    (we used korma)
  • 2 tbsp mango chutney
    plus extra to serve
  • 2 tbsp natural yogurt
    from a 150g pot (serve the remainder)
  • 200g leftover cooked potatoes
    (roasted or boiled are fine), chopped into small chunks
  • 250g cooked turkey
    or chicken, chopped into small pieces
  • 250g frozen peas
  • bunch coriander
    chopped, plus a few leaves picked to serve
  • 270g pack filo pastry
    (6 sheets)
  • 4 tbsp vegetable oil
  • 1 egg
    beaten
  • 1 tbsp sesame seeds

Nutrition: per serving

  • kcal555
  • fat22g
  • saturates3g
  • carbs53g
  • sugars8g
  • fibre6g
  • protein33g
  • salt1.4g
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Method

  • step 1

    In a large bowl, combine the curry paste, mango chutney and 2 tbsp yogurt, and mix well. Fold in the potatoes, turkey, peas and coriander, then season well.

  • step 2

    Heat oven to 200C/180C fan/gas 6. Cut the sheets of filo in half lengthways so you have 12 strips – keep the pastry covered with a tea towel while you work so it doesn’t dry out. Layer up 3 sheets of filo, brushing a little oil between each sheet. Pile a quarter of the filling in the top corner of the pastry in a triangle shape. Fold the pastry over to encase the filling, then keep folding until the parcel is sealed and the filo is used up. Brush the final edge with a little beaten egg to help stick the pastry together. Repeat to make all 4 jumbo samosas.

  • step 3

    Lay your samosas on a baking sheet and brush each one with more beaten egg, then sprinkle with sesame seeds. Bake for 35 mins or until the samosas are golden brown and the filling is piping hot. Serve with the remaining yogurt, some mango chutney and coriander leaves.

Recipe from Good Food magazine, December 2014

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.7 out of 5.7 ratings

janiem

I don’t think my filo was quite the same dimensions as I had enough to make 8, maybe smaller, ones. Three of us managed 5 and I have frozen 3. There was a lot of filling to spare so I simply heated that through in the oven and served it with the samosas. A very successful meal and I will make them…

ldupuy

question

Hello, I'd like to try these in a veggie version. Which vegetable(s) would you recommend to add to the potatoes & peas, please? parsnip? turnip?butternut? onion squash (very common here in France!)? Thanks in advance for your help.

lulu_grimes avatar
lulu_grimes

Hi, We have quite a few veggie samosa recipes that you could use, I've pasted some below. You could swap in squash for sweet…

catherinedowney

forgot to rate earlier

catherinedowney

A star rating of 5 out of 5.

Delicious and a brilliant way of using up turkey and potatoes. We did eat two each with salad. Going to make again this weekend for a crowd and try to make smaller samosas for children etc

mrs_ski

question

Can these be frozen? if so is it best to do it before or after you bake them tia x

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