Vegetable Samosa – Baked




Simple snack full of lightly spiced fresh vegetables, goes great with a yoghurt and cucumber dip.



  • 500g puff pastry
  • 1 tbsp vegetable oil
  • 1 brown onion
  • 2 clove garlic
  • 10g fresh ginger
  • 1 tbsp curry paste or powder
  • 2 large washed potatoes
  • 1 medium carrot
  • 3/4 cup peas (shelled)
  • 2 sprig coriander
  • salt to taste
  • pepper to taste


  • 1 cup yoghurt
  • 2 tsp ground cumin
  • salt to taste
  • 1/2 continental cucumber



  1. Peel and finely chop ginger and garlic
  2. Peel and cut onion , potato, and carrots into 1 cm dice
  3. Pick and wash coriander
  4. Pour oil into heavy based saucepan, heat and sauté without color, garlic, onion, carrot , potato and curry powder for a few minutes
  5. Allow vegetable mixture to cool, add peas and coriander
  6. Check seasoning
  7. Cut puff pastry into squares, the size will depend on how large your samosa need to be
  8. Remove egg for shell and place in mixing bowl, and milk and mix thoroughly
  9. Pre-heat oven to 180c.
  10. Place sufficient vegetable mixture into the centre of the pastry circle
  11. Brush the edges with egg mixture
  12. Fold the pastie into shape and crimp the edges
  13. Place a few fork holes in pastry to allow steam to escape during cooking
  14. Place on baking tray and cook in hot oven until golden brown
  15. Serve with a yoghurt raita

Recipe by: Peter Wright

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