Baked Veggie Samosas

Quick and easy to make. Plant-based. Baked not deep fried. Delicious as a snack or for lunch.  Serve with chilli dipping sauce. What’s not to like.


  • Potatoes – 300g
  • Cauliflower – 250g
  • Peas – 125g
  • Chickpeas – 1/2 cup
  • Small Onion – 1
  • Garlic – 2 cloves
  • Fresh Ginger – 1 tsp
  • Chilli flakes – 1 pinch
  • Cumin – 1 tsp
  • Coriander – 1 tsp (or Fresh coriander – 1/4 cup)
  • Filo pastry
  • Olive or Rapeseed Oil


  1. Preheat the oven to 180°C
  2. Chop the potatoes into approx. 2cm pieces
  3. Break the cauliflower up into small florets
  4. Boil the potatoes for 10mins and cauliflower for 5-7mins in the same pan
  5. Add the peas for one minute at the end
  6. In a separate pan, fry the chopped onion in some olive/ rapeseed oil for about 5 minutes with the cumin and dried coriander if using
  7. Add the garlic, chilli, ginger and chickpeas and fry for another few minutes, seasoning with a little salt and black pepper
  8. Now add the boiled potatoes, cauliflower and peas to the onion/ spice mix and mash sparingly, leaving the mixture pretty chunky
  9. Cut the filo pastry into rectangles (approx. 10cm x 20cm)
  10. Place 2 tablespoons of the mixture into one corner of a pastry strip
  11. Fold into the corners until you get to the end of the pastry strip
  12. Repeat for the rest of the mixture/ pastry
  13. Brush the tops with a little oil and bake for 20 mins until golden



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