Crisp pastry with a soft centre, these pea and paneer samosas are so much tastier than the supermarket versions. This recipe makes 16 generous sized samosas. This simple recipe is ideal if you’ve never made samosas before. The filling is delicious and bursting with flavour thanks to the mango chutney, garam masala and paneer.
- 200g baking potatoes
- 3tbsp vegetable oil
- 200g paneer, cut into cubes
- 1 onion, chopped
- 2tbsp garam masala
- 2tbsp dried mint
- 100g frozen peas
- Zest and juice of 1 lemon
- 3bsp mango chutney
- 2x 270g pack filo pastry
- 150g butter, melted
- 2tbsp sesame seeds
Heat the oven to 200C/gas 6. Microwave the potatoes until soft – about 10 mins. Heat the oil in a pan and cook the paneer until golden. Add the onion, garam masala and mint cook, and cook for 2 mins. Scoop out the potato flesh and lightly crush it into the paneer with the peas, lemon zest and juice and mango chutney, and season with salt and pepper. Leave to cool.
Unroll the filo and keep covered with clingfilm or a damp tea towel. Brush one sheet with melted butter. Fold one third of the pastry lengthways towards the middle, brush with butter and fold in the other side to make a long strip.
Put 1tbsp of the potato mixture at one end of the strip. Fold over the right corner diagonally to the left to make a triangle. Keep folding the pastry into triangles until you reach the end of the strip. Brush with butter and sprinkle with the sesame seeds. Transfer to a baking tray and keep covered while you make the rest. Bake for 30 mins and serve with the dips and poppadums.
Top tip for making Pea and paneer samosas
Any leftovers can be popped into the freezer and saved for next time you want to make them.