Samosas are traditionally deep-fried, but in this delicious version they are made with crunchy filo pastry, brushed with a little oil and baked. Serve with fruit chutney or yoghurt raita and a mixed salad for a casual, light lunch.
For vegetarian samosas, use the same weight of Quorn mince in place of the minced beef or a 400g drained and rinsed can of chickpeas with 250g mixed peas or diced vegetables.
Filo pastry is sold in different sized packs, and the weight and size of the sheets vary considerably. You can use any type, adapting it by cutting to size or making larger pieces by joining sheets, overlapping edges that have been lightly oiled. If the pastry sheets are very thin, double them up with a light layer of oil between, so that the pastry is strong enough to hold the filling.
Absolutely wonderful recipe - made these for an indian curry night here in France and they went down an absolute treat - so much so that I have been asked to make them again! - 29 Aug 2011
Made it for a family lunch - wish I had made more!! Delicious! - 24 May 2013
Very tasty samosas. I used lamb mince and added a bit of cayenne pepper for extra heat - delicious. First time I've worked with filo pastry so it was a bit fiddly but got the hang of it by the end. I used the same quantities as recipe and I got 24 samosas out of it so plenty to go around. - 24 Jan 2012