Baked filo pastry samosas with a deliciously spiced pea and vegan feta filling. Perfect dipped into some chutney as a light lunch or as a side dish for a vegan Indian feast.
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Prep Time 10 minutesmins
Cook Time 30 minutesmins
Course Side Dish, Snack
Cuisine Indian
Servings 12Samosas
Ingredients
1tablespoonvegetable oil
½teaspooncoriander seeds
½teaspooncumin seeds
1medium oniondiced
2clovesgarlicminced
1small green chilliminced
400gfrozen green peas
A small sprig of fresh mintfinely chopped
100gvegan fetaor white cheese
60gplant-based butter
1packet ready rolled filo pastry
1tablespoonnigella seedsoptional
Instructions
Grind the coriander seeds and the cumin seeds in a mortar and pestle until roughly ground. They don’t need to be a fine powder.
Heat the oil in a pan over medium heat. Once hot add the ground coriander and cumin seeds. Heat for 30 seconds then add the diced onion. Sauté until the onion is soft and translucent, around 6 minutes.
Add the minced garlic and chilli and continue to sauté until fragrant, around 1 minute.
Add the frozen green peas and continue to cook until they are cooked through, around 4 minutes.
Add in the finely chopped mint and stir together before turning off the heat.
Transfer to a bowl and allow to cool in the fridge for 5 minutes.
Once the filling has cooled either crumble or grate in the vegan white cheese and mix to evenly incorporate.
We didn't need to add any salt to the filling as the cheese was salty enough. However, consider tasting the filling and seasoning to taste.
Preheat an oven to 180°C fan(200°C conventional) / 360°F.
Meanwhile, assemble the samosa. Melt the butter in a microwave or pot.
Cut the filo pastry into sheets roughly 30cm by 10cm.
Using one sheet at a time. Place roughly 2 tablespoons of the filling at the end of the sheet. Fold over the sheet from one corner to the opposite side to make a small triangle shape containing the filling. Brush over some of the melted butter and fold up the triangle shape. Brush the pastry between every fold. Now fold over the opposite corner to the other side. Continue doing this pattern until all the sheet is used and you have a triangle-shaped samosa.
Place on a baking tray, brush some melted butter on the top and sprinkle with some nigella seeds.
Continue to use all the filling to make all the samosas. Bake in the centre of the preheated oven until golden all over, around 15 to 20 minutes.