Baked Vegetable Samosas
I don’t know about you, but when it’s hot, I like to have simple, light meals I can make quickly and easily. Even better if they are easy to batch make in one go and then freeze in portions to minimise having the oven on too much!
Whether it is alongside a big salad for a summertime supper, or just on their own (preferably with some peach BBQ sauce for dipping) as a light lunch, these veg samosas fit the bill perfectly. They are easy to make (the first one can be fiddly, but once you know what you are doing with the folding, it gets done very quickly!), and lovely to eat. They are generally filled with mostly potato, but since potato is classed as a carb, not a vegetable, and the filo pastry is a carb of its own, I like to swap it for sweet potato to get extra vegetables into the pastry.
You can swap the veg for what you have on hand – but I nearly always have these things in my freezer, so this is my go-to filling. You can easily make a double batch and flash freeze half laid out on a lined baking tray, then pop then in a freezer-safe container or bag and just bake from frozen or defrost overnight in the fridge and eat cold or warmed through if you like.
And kids love this kind of finger food – it’s perfect for young children, whether for a summer lunch, picnic or back-to-school lunchboxes. They get lots of veg, enjoy themselves, and you get to sneak a few for yourself. Because, yum. 🙂
Easy, super affordable homemade vegetable samosas. Vegetable-packed, perfect for lunchboxes or picnics, and very kid-friendly.
- 250 g (1 cup) sweet potato puree* (about 2 small sweet potatoes' worth)
- 150 g (1 cup) frozen peas
- 150 g (1 cup) fresh or frozen sweetcorn
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- sea salt & fresh ground black pepper, to taste
- 9 sheets filo (phyllo) pastry (choose the one with the most recognisable ingredients)
- olive oil, for brushing
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Preheat the oven to 190C/375F/gas 5. Mix the sweet potato puree with the peas, sweetcorn and spices. Season to taste with salt & pepper. Lay out 3 sheets of filo pastry on top of each other and slice into thirds lengthways so you get 3 long strips 3 sheets thick. Scoop a heaped tablespoon of the samosa filling onto the bottom of each strip, and brush olive oil on the pastry around it. Fold the corner in over the pastry to form a triangle, then roll over a couple of times to use up the rest of the pastry and keep a triangle shape - alternatively, fold over the bottom corner twice to make a triangle shape first and then fill the pastry (see video here for a great visual walk-through of this way). Brush all over with more olive oil, then place on a lined baking tray. Repeat with the other two strips of pastry, then repeat the whole process twice with the other 6 sheets of filo pastry and the leftover filling. When you have 9 samosas, all folded and brushed with olive oil, bake in the preheated oven for 25-30 minutes, until the pastry is golden and crispy and the filling hot. Serve warm or cold with a sugar free dip like this BBQ sauce and/or salad.
