Potato and pea samosas

Potato and pea samosas

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(6 ratings)

Prep: 35 mins Cook: 40 mins

More effort

Serves 8

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal243
  • fat9g
  • saturates1g
  • carbs35g
  • sugars2g
  • fibre3g
  • protein5g
  • salt0.02g


  • 2 small onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • 4cm-piece fresh ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 green chillies, deseeded and finely chopped
  • 4 tbsp oil
  • 3 large potatoes, cut into small cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g frozen pea or finely sliced green beans
  • small bunch coriander, leaves chopped
  • mango chutney, to serve

For the pastry

  • 2 tbsp oil
  • 225g plain flour


  1. To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.

  2. Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.

  3. Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.

  4. Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

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Comments, questions and tips

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3rd Apr, 2017
Made with shop bought filo instead, brushed with oil with some ground coriander and salt mixed in and it was so easy to do. Looked very authentic. Good video on how to fold the parcels here: https://youtu.be/dR_M-JMIqac For my taste the filling lacked a little flavour, and that's even after I added some extra ingredients in the form of ground chilli powder, ginger and coriander and plenty of pepper as well. I would definitely add garlic to the pan as well next time.
21st Jan, 2014
I tried this recipe as a healthy alternative to traditional samosas which are deep fried. The filling is gorgeous but I would add a tsp of salt to the pastry to give it a bit more flavour. The overall taste was good and there is the added bonus of being able to make more samosas whilst your first batch are in the oven, which you can't do if you're deep frying. I made little samosas to eat as canapes and will def be making again. I prefer to use new potatoes as they keep their shape better once cooked to a variety that turns to mash once cooked.
17th May, 2012
I ended up with a pan full of the filling! Think my potatoes where bigger than needed! Added 2 tsp of hot chilli powder for extra kick (would add just a little more next time) didn't have ginger so added ground ginger and worked fine, the chilli I used was red pre chopped out of a jar but added 6tsp. I also found that the quantity of pastry only gave me enough for 8 balls as any smaller and the fillig was going to burst out. Really nice and will do again.
25th Apr, 2012
sound nice i will have this tonight
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