Recipe
Chinese Curry Samosas
Crisp Chinese curry samosas filled with potato, peas and carrots, lifted with soy, ginger and five spice, then oven-baked in filo for a light golden finish.
Ingredients
Method
25 mins prep30 mins cook55 mins total
Boil the diced potatoes and carrots in salted water for 8–10 minutes, adding the frozen peas for the final 2 minutes. Drain well and leave the vegetables to steam-dry.
Heat 1 tablespoon of oil in a frying pan. Cook the onion for 5 minutes until soft, then add the garlic, ginger, curry powder and Chinese five spice. Stir for 1 minute.
Add the drained vegetables, soy sauce, cornflour slurry and black pepper. Cook for 2–3 minutes, stirring, until the mixture is cohesive. Tip it into a bowl and cool completely.
Heat the oven to 200°C/180°C fan/gas 6. Place a spoonful of filling at one end of each filo strip and fold into triangular parcels, brushing lightly with oil as you fold.
Arrange the samosas on a lined baking tray, brush with the remaining oil and bake for 18–20 minutes, turning once, until crisp and golden. Rest for 5 minutes before serving.
Notes
Cool the cooked filling before folding the samosas; warm filling softens the filo and makes the parcels harder to seal cleanly.
About this recipe
These crisp Chinese curry samosas bring together a warmly spiced potato and vegetable filling with the savoury lift of soy and Chinese five spice. Filo pastry keeps the parcels light and delicate, making each one a neat, crunchy contrast to the soft centre.
The filling is cooked until tender before it is cooled and folded into the pastry, so the samosas hold their shape and do not steam themselves soggy. A light brushing of oil gives them a golden oven finish without deep-frying. Serve them as a snack or starter with a sharp dipping sauce, and keep the pastry covered while you work so the unused sheets stay pliable.
