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    Spiced swede and pea samosas

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    Spiced swede and pea samosas

    • Preparation time: 30 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes

    Makes: 7


    200g swede, peeled and cut in 1cm cubes
    1½ tbsp groundnut oil
    1½ tsp cumin seeds
    ½ tsp black mustard seeds
    2 shallots, finely chopped
    1 tsp finely chopped fresh root ginger
    75g frozen peas
    2 tsp medium curry powder
    ½ tsp mild chilli powder
    1 lemon, juice
    handful coriander, chopped
    7 sheets filo pastry
    75g unsalted butter, melted
    3 tbsp mango chutney


    1. Steam the swede over simmering water for 8-10 minutes until soft but still holding its shape; set aside. Put the oil in a non-stick frying pan set over a medium heat. Fry ½ tsp cumin and the mustard seeds for about 20 seconds, until they begin to sizzle. Add the shallots and ginger and cook for 5 minutes, stirring. Add the peas, curry powder, chilli powder and lemon juice; cook for 2 minutes. Add the swede then cook for 1 minute to coat in the spices. Remove from the heat, stir in the coriander and season; set aside.

    2. Preheat the oven to 200˚C, gas mark 6. Unwrap the filo pastry; cover with cling film and a damp tea towel. Working with one sheet at a time, lay out on a clean surface and brush lightly with melted butter. Fold in 1 /3 of the pastry from one of the long sides, brush again with butter and fold in the other long side to make a long, triple-layered strip.

    3. Place 1 /7 of the filling at one end of the strip. Fold one corner over to enclose the filling, so that the short edge now lies flush with the long edge, forming a triangle. Keep folding it up and across, keeping all the edges flush, to form a samosa. Brush the outside with butter to stick down any overhanging pastry at the end. Sprinkle over a few cumin seeds and put on a large baking sheet. Repeat to make 7 samosas. Bake in the centre of the oven for 20-25 minutes, or until golden and crisp. Serve with the mango chutney.

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    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue


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