(22 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Samosa recipe
Samosa recipe
  • Makes: 16

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

These crisp and golden pastry triangles have a spicy curried beef filling and make a tasty starter served with mango chutney or cooling cucumber raita. They can be prepared a few hours in advance and deep-fried just before serving. If you prefer to bake the samosas, brush each pastry strip with melted butter before filling and folding then bake at 190C/375F/Gas Mark 5 for 15 mins until crisp and golden.


  • 2tsp sunflower oil
  • 1 onion, finely chopped
  • 200g lean minced beef
  • 1 small potato, peeled and finely diced
  • 1tbsp medium curry paste
  • 100ml water
  • 50g frozen peas
  • 2tbsp fresh chopped coriander
  • Salt and freshly ground black pepper
  • 4 large sheets of filo pastry
  • Sunflower or groundnut oil, for deep frying
  • Coriander sprigs, to garnish

For a vegetarian filling add 225g frozen diced mixed vegetables to the fried onion instead of the minced beef.


  1. Heat the oil in a frying pan and fry the onion for 5 mins. Add the minced beef and fry over a medium-high heat until browned all over then add the potato, curry paste and water and cook for 10 mins, stirring occasionally.
  2. Add the peas and cook for a further 5 mins. Stir in the coriander and season to taste with salt and freshly ground black pepper. Cool.
  3. Cut each filo pastry sheet into 4 long thin strips. Place a teaspoonful of the mince mixture onto the bottom of one pastry strip. Fold over a corner of the pastry to enclose the filling then continue folding the pastry in a triangular shape to the end of the strip. Seal with a dab of water. Repeat to make 16 samosas in total.
  4. Heat the oil in a large deep frying pan until a cube of bread dropped in the hot oil browns in 30 secs. Fry the samosas, a few at a time, for 3-4 mins until crisp and golden brown. Drain on kitchen paper. Serve immediately, garnished with coriander sprigs.

Your rating

Average rating

  • 3
(22 ratings)

Your comments

comments powered by Disqus

FREE Newsletter