Veggie Samosa Recipes


  • 2 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 2 tsp finely grated ginger
  • 2 garlic cloves, finely grated
  • 1 tsp turmeric
  • 1 tbsp medium curry powder
  • 160g mixed frozen vegetables
  • 100g ready- made mashed potato
  • 4 sheets filo pastry, cut into 8cm wide strips


Calories columnFat columnSaturates columnSugars columnSalt column
95 per serving
5% %GDA
3g per serving
4% %GDA
1g per serving
5% %GDA
4g per serving
4% %GDA
0.50g per serving
8% %GDA


  1. Preheat the oven to 200°C, fan 180°, gas mark 6.

  2. Heat a large frying pan or wok until hot. Add 2 tsp vegetable oil and the onion and sauté for 5 minutes until softened.

  3. Add the ginger and garlic and stir fry for a minute, then stir in the turmeric and curry powder and cook for another minute.

  4. Add the frozen vegetables and cook, stirring occasionally, until just defrosted then remove from the heat.

  5. Tip the mashed potato into a bowl and mix until smooth, then stir in the curried vegetables.

  6. Lay the filo pastry strips onto a board. Place a large spoonful of filling on the bottom of each strip. Fold the filo diagonally over the filling, then continue folding over until the filling is parcelled inside a filo triangle.

  7. Transfer to a baking sheet and brush with the remaining vegetable oil.

  8. Bake for 15 minutes until hot through and crispy.