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Vegetable Samosas




3 medium potatoes, finely chopped

3 tbsp Niugini Organics coconut oil

1 cup peas, thawed if using frozen

1 tsp curry powder

1 tsp garam masala

6 frozen pastry sheets

1 tbsp cornflour




Steam potatoes for 10 minutes/till tender. Heat oil (leave some for brushing the samosas before baking) in a pan. Add peas, curry powder and garam masala; cook and stir for 1 minute. Add potato; cook and stir. Cool.

Preheat the oven to 220 C. Line baking tray with baking paper. Cut the pastry in half. For each samosa, place pastry on a flat working surface. Starting at the end closest to you, place a heaped tablespoonful of the potato mixture at one corner. Fold the pastry over the filling to form a triangle, continue folding away from you, maintaining the triangular shape.

Mix cornflour with 1 tbsp water. Brush end of the pastry with the cornflour paste; press to seal.

Repeat until the mixture and pastry sheets are used up

Place samosas on the prepared tray. Lightly brush both sides with Niugini Organics coconut oil

Bake the samosas for 15 minutes or until browned


NOTE: I used a fork to press the edges together even after using the cornflour paste because I thought it would look pretty but also to ensure that the samosa remained sealed


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