Samosas

1 onion

½ chilli 

½ potato

½ carrot

1x15ml spoon fresh coriander

1x5ml spoon garam masala

1x5ml spoon tumeric

2-3x 15ml spoons water

60g peas (frozen)

2-3 x 15ml spoon water

1 pack filo pastry 

Oil (for brushing)

Weighing scales, flat baking tray, chopping board, sharp knife, frying pan, measuring spoons, pastry brush.

1. Preheat oven to 200ºC or gas mark 6.

2. Prepare the filling:

• peel and finely dice the potato;
• peel and finely dice the carrot;
• peel and finely dice the onion;
• deseed and finely dice the chilli;
• chop the coriander.

3. Par-boil the potatoes for 5-8 minutes.

4. Fry the onion in the oil for 4-5 minutes.

5. Add the chilli and spices and cook for a further 1 minute.

6. Drain the potatoes and carrots in a colander.

7. Add the potatoes, carrots and water to the onion mixture, fry gently for 5 minutes.

8. Add the peas and coriander.

9. Remove from the heat and allow to cool.

10. Lay 2-3 sheets of filo pastry on the work surface.

11. Cut into 10 cm wide strips.

12. Place 1x15ml spoon of filling in the bottom left-hand corner. Fold over to make a triangle. Repeat this process.

13. Place on a baking sheet and repeat the process.

14. Lightly spray the samosas with oil, or brush with oil, and bake for 10 minutes

• Vary your protein: Try this recipe using 125g of lamb or beef mince. Fry the mince with the onion and chilli. 
• Turn up the flavour: Try a new flavour combination by adding150g smoked haddock, cooked and flaked and 1 x 10ml spoon mild curry powder to the samosas recipe. 
• Be careful when preparing the fresh chilli. Use a fork to hold the chilli when cutting or wear gloves. Thoroughly wash and dry your hands and do not touch your face or hands.
• Save your pennies: The samosas can be frozen in advance of a party or celebration. 
• Reduce food waste: Use up any leftover vegetables e.g. peppers, sweetcorn or spinach. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?