Samosas Recipe From Cassie

I make these in large quantities and serve them with a quick salad for an easy dinner or take them over to a friends house for an appetiser with a glass of wine. Place sheets of baking paper between them before freezing to avoid sticking



Makes 36


  • 3 tbsp olive oil
  • 2 tsp brown mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 small brown onion, diced
  • 1 clove garlic, minced
  • 1 potato, peeled, 1cm diced, cooked
  • ½ cup frozen peas, thawed
  • ¼ cup coriander leaves, roughly chopped
  • 4 sheets frozen puff pastry, thawed
  • 3L vegetable oil, if using a deep fryer
  • 1/4 cup sweet chilli sauce, to serve
  1. In a frypan, heat the olive oil over a medium heat and add the mustard seeds, turmeric, cumin, ground coriander, curry powder, onion and garlic to the pan and sauté until golden brown.
  2. Add the potato, peas and coriander and gently fold together, breaking the potato up slightly.
  3. Using a 7cm round cookie cutter, cut the pastry out and add a teaspoon sized amount of mixture to the centre of each round. Pinch the sides together to create a half moon shape and set aside. Repeat until all are folded.
  4. Preheat oil in the deep fryer to 180°C for approximately 15 minutes.
  5. Place approximately 8 samosas into the deep fryer basket and lower into the hot oil. Deep fry for approximately 3 minutes or until golden brown. Repeat until all samosas are deep fried. Allow to drain on paper towel.
  6. Serve with sweet chilli sauce.

NOTE: If you are not using a deep fryer, brush samosas with extra olive oil using a pastry brush and bake in a fan forced oven at 200C for approximately 25 minutes or until golden brown.