Pumpkin Samosas

Pumpkin Samosas

This pumpkin samosas recipe makes 12 big, vegetarian samosas that are perfect for lunches or picnics.

By , 21 September 2015
Pumpkin Samosas
  • Ready in: 75 mins
  • Serves: 12
  • Price: 25p per serving
Nutritional Info
Each 113g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 582KJ 139KCAL
of your reference intake.
Typical energy values per 100g: 515kJ/123kcal.
  • 1 large onion, chopped
  • 4 tbsp sunflower oil
  • 1 level tsp ground coriander
  • 1 level tsp ground cumin
  • 1 level tsp turmeric
  • 1 tsp crushed chillies
  • 350g pumpkin (or butternut squash) weighed without seeds and skin, diced
  • 200g sweet potato, peeled weight, diced
  • 270g pack filo pastry, defrosted if frozen
  • Cook the onion in half the oil until soft but not coloured. Add the spices and stir over a low heat for 1 minute.

  • Add the pumpkin and sweet potato and stir to coat the pieces. Add 200ml water, cover and simmer for 10 minutes or until tender.

  • Remove lid and cook until almost all the liquid has evaporated. Cool and season.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Line two baking trays with baking paper. Cut each sheet of pastry in half to make two long strips. Put one on a work surface and brush lightly with oil. Keep the rest covered with a clean, damp tea towel so that it doesn’t dry out.

  • Put 2 tbsp of pumpkin mixture at one end and fold over the corner to make a triangle. Then fold over again in the opposite direction. Continue folding until all the pastry is used. Put on a baking tray and brush with oil

  • Repeat using the rest of the pastry and filling to make another 11 samosas.

  • Bake for 20-25 minutes or until golden. Serve hot or cold.