A classic vegetable samosa, simple to make and delicious to eat.


2 balls of crushed potato (golf ball sized)
Heaped teaspoon of chopped onion
1/4 teaspoon cumin, 1/4 teaspoon crushed black pepper, 1/2 teaspoon garam masala, chilli and salt (to taste)
2 heaped teaspoons of peas
Filo pastry sheets cut 2 1/2” wide
Oil for frying


Toast the spices in a pan with a tea spoon of oil
Add the onion
Add the potato
Then add the peas

Form the mixture into small balls
Cut the pastry into 2″ wide strips
Put the balls on one end and fold from corner to corner untill you reach the end of the pastry strip
Add a small amout of water to the end of the strip so it glues to the form a samosa

Deep fry at 190C until golden brown