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Vegetable Samosa

February 20, 2018


Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 12



  • 2 onions (minced)

  • 1 Tbsp. coriander

  • 1 tsp. cumin

  • 1/4 tsp cayenne pepper

  • 1/2 lb. potatoes (chopped into 1/2 inch pieces)

  • 2 Cups peas (frozen, thawed and drained)

  • 1/4 cup cilantro (chopped fresh)

  • Salt and Pepper to taste

  • Filo pastry

  • 2 tsp. olive oil (as needed)

  1. Pre-heat oven to 200 degrees

  2. In a large skillet over medium high heat, sautee the onions in a bit of oil until they are soft, about 6 to 8 minutes.

  3. Add the coriander, cumin, and cayenne, and cook for another minute.

  4. Remove from heat and add the potatoes, peas and cilantro, stirring to mix well. Season with a bit of salt and pepper.

  5. Stack 3 or 4 sheets of filo together, and slice into 4 even rectangles with a pair of kitchen shears. Continue with the rest of the filo.

  6. Place two or three tablespoons of the potato and peas mix in a corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.

  7. Place each samosa on a baking sheet, and lightly brush with olive oil.

  8. Bake for 20 minutes, or until lightly golden brown.


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