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The appetizer, From around the world

Vegetable samosas

Vegetable samosas are crispy triangles filled with potato, peas and mild spices, for 6 people. They take 40 minutes of active work, can be fully assembled the day before, and go into the oven right before your guests arrive. Expect a medium difficulty level and €1.20 per person, the trick is baking them instead of frying.

Crispy little triangles filled with potato, peas and mild spices, folded the day before and baked just before your guests arrive.

Vegetable samosas
For
6 people
Work
40 min
Total time
1 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.20
Calories per person
230 kcalcalculated by Kiloach, your weight coach

Vegetable samosas play on the contrast between the crisp pastry shell and the soft mashed potato filling, warmed up with mild curry and cumin. Fresh cilantro adds a green note that sets these apart from all spice samosas, and the peas keep every bite tender.

This appetizer works for the whole table, kids included, whether you're hosting a casual dinner with friends or a last minute family gathering. It fits right into a global style menu alongside other small bites before the main course, and assembling everything the day before frees up your whole day of hosting.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 52 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve Nothing to do

The day before, cook the filling, fold all the samosas and store them in the fridge on a tray, wrapped in plastic and separated with parchment paper. Right before your guests arrive, brush them with melted butter and bake for 15 minutes at 200 degrees. Serve them hot straight from the oven, there's nothing left to do at the last minute while you're welcoming everyone.

The ingredients

6 people

Dairy

  • Brick pastry sheets 8
  • Butter 40 g

Fruits and vegetables

  • Potatoes 500 g
  • Onion 1
  • Garlic 2 cloves
  • Fresh cilantro 0.5 bunch

Frozen foods

  • Frozen peas 150 g

Pantry

  • Mild curry powderoften in the pantry 2 tsp
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 tsp

Allergens Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cook the peeled, diced potatoes in boiling salted water until tender, then drain well. 15 min

    Cut them into small, even cubes, they cook evenly and mash coarsely.

  2. Sauté the onion and garlic in the oil, add the spices, peas, coarsely mashed potatoes, salt and cilantro. 12 min

    Toast the spices for a minute in the hot fat first, their aroma blooms right away.

  3. Cut each pastry sheet into two strips, place a spoonful of filling at one end and fold into a triangle all the way down. 20 min

    Dab the final edge with a bit of water, it seals like glue.

  4. Arrange the samosas on a parchment lined tray, cover with plastic wrap without crushing them, and refrigerate. 5 min

    Separate the layers with parchment paper, the pastry sheets stick together otherwise.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brush the samosas with melted butter and bake at 200 degrees until golden brown. 15 min

    Flip them halfway through baking so both sides brown evenly.

Our tips to get it right

  • Drain the potatoes well after cooking, any extra moisture softens the pastry as soon as it hits the oven.
  • Don't overfill each triangle, one heaping tablespoon is enough for it to seal properly and cook through to the center.
  • Always make a couple of extra samosas, they disappear fast and make a good test batch to check your oven timing.

The variations

  • Swap the peas for chopped, well drained spinach for a greener, softer filling.
  • Stir 100g of grated cheese into the filling for a richer version that kids especially love.
  • For a quicker version, fold the pastry into rectangular rolls instead of triangles, it takes half the time.

What to serve it with

  • A yogurt and mint dip
  • A mild mango chutney
  • Mint tea or lemonade

Storage

Raw samosas keep for 24 hours in the fridge, well wrapped. Once baked, they keep for 2 days in a sealed container and reheat in the oven for 5 minutes to get crispy again.

Questions about this recipe

Can you freeze the samosas raw?

Yes, place them raw on a tray without touching, then freeze them in a bag once firm. Bake them straight from frozen, adding a few extra minutes to the cooking time.

Can you use something other than brick pastry?

Phyllo dough works too, layer two buttered sheets together to get the same sturdiness. The result is a bit thinner and flakier than brick pastry.

How do you know if the filling is spiced enough?

Taste the potato and pea mash before filling the pastry, it should taste clearly seasoned since the pastry mellows the flavor once baked. Add an extra pinch of curry if needed.

Do kids like this recipe?

Yes, the mild curry and cumin stay subtle and the crispy texture is usually a hit with kids. You can also set aside a batch without cilantro for pickier eaters.

Can vegetable samosas be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step.

How long does it take to make vegetable samosas?

Allow 1 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in vegetable samosas?

About 230 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does vegetable samosas cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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  • Medium, €2.40 per person

310 kcalcalculated by Kiloach

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  • Prepared the day before
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