Runner bean samosas

Runner bean samosas

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(5 ratings)

Prep: 30 mins Cook: 35 mins plus chilling

More effort

Serves 6

Runner beans work really well with spices and these curried filo triangles are the perfect showcase - a great starter or nibble for 6 people

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal275
  • fat12g
  • saturates1g
  • carbs34g
  • sugars5g
  • fibre4g
  • protein6g
  • salt0.5g
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  • 1 small floury potato, peeled and halved



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

  • 60ml vegetable oil
  • 1 small onion, diced



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

  • 4 garlic cloves, grated
  • 1 tbsp mild curry powder
  • 200g runner beans, topped, tailed and sliced, plus extra to serve
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2000 years, and are a popular garden…

  • 1 tbsp mango chutney
  • ½ small pack coriander, roughly chopped
  • 6 sheets filo pastry
  • natural yogurt, mixed with chopped mint and lime, to serve

For the topping

  • 1 tsp icing sugar
  • 1 tbsp mild curry powder
  • 1 tbsp onion seeds


  1. Put the potato in a small saucepan, cover with cold water and bring to the boil. Simmer for 15 mins until completely cooked through, then mash and set aside.

  2. Meanwhile, make the filling for the samosas. Heat a frying pan over a medium heat with 2 tsp of the oil and fry the onion for about 5 mins until starting to brown. Add the garlic, curry powder and beans, fry for 2 mins until they start to soften, then remove from the heat. Stir in the chutney, mashed potato and coriander, add a little seasoning and chill in the fridge for 15 mins.

  3. Heat oven to 190C/170C fan/gas 5. To make the samosas, lay one filo sheet on a clean work surface. Brush the filo with a thin layer of oil, then fold in half lengthways with the short edge towards you. Keep the remaining pastry covered with a damp cloth so it doesn’t dry out. Spoon a sixth of the cooled filling at one end of the strip, and leave a 2cm border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Place on a baking tray lined with baking parchment. Repeat the process until all of the mix is used up.

  4. Brush all the samosas with oil, then dust with icing sugar, curry powder and the onion seeds. Bake in the oven for 20 mins until deep golden brown, then serve with the flavoured yogurt and some chutney.

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Comments, questions and tips

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18th Aug, 2016
Amazing, really tasty. I did use medium curry powder and i chopped my potato instead of mashing as it didn't seem right to me. Will be making again, great lunch or as part of a picnic. ☺
2nd Jul, 2016
Tasty. First time I've made samosas so followed the recipe exactly. Clear instructions on the folding, cooking time is spot on. Filling was a little wet, would probably cube potato next time instead of mash. Very nice though.
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