Name: Spicy Potato and Pea Samosa Pies
Prep time: 15 min
Cook time: 25 min
Ingredients: 500g potatoes, peeled and diced; 150g frozen peas; 1 onion, finely diced; 2 cloves garlic, minced; 1 thumb ginger, grated; 2 tbsp mango chutney; 1 tbsp curry powder (mild or medium); 1 tsp turmeric; 1/2 tsp chilli flakes (optional); 1 roll shortcrust pastry (320g); 1 egg, beaten (for glaze); 1 tbsp vegetable oil

Spicy Potato and Pea Samosa Pies

Samosas are one of the best street foods in the world but making them from scratch with homemade pastry is a labour of love. These samosa pies capture all that spiced potato and pea goodness in a simple folded pastry parcel that anyone can make. Using a roll of ready-made shortcrust pastry keeps the cost down and the effort minimal. At 55p per portion, you get four generous pies that are filling enough for a main meal.

Total cost: £2.20 (£0.55 per portion) – Serves 4 people. Prep: 15 mins | Cook: 25 mins

Spicy Potato and Pea Samosa Pies

All the flavour of samosas with a fraction of the effort. Mashed spiced potato and peas wrapped in pastry and baked until golden. No frying required.

Print Recipe

Prep Time 15

Cook Time 25

Servings: 4 people

Course: Main Course, Snack

Cuisine: Indian

Ingredients Method

Ingredients

500g potatoes, peeled and diced
150g frozen peas
1 onion, finely diced
2 cloves garlic, minced
1 thumb ginger, grated
2 tbsp mango chutney
1 tbsp curry powder (mild or medium)
1 tsp turmeric
1/2 tsp chilli flakes (optional)
1 roll shortcrust pastry (320g)
1 egg, beaten (for glaze)
1 tbsp vegetable oil

Method

Boil the potatoes for 12-15 minutes until tender. Drain and roughly mash - keep some texture, do not make it completely smooth.
Heat the oil in a frying pan over medium heat. Add the onion and cook for 5 minutes until soft.
Add the garlic, ginger, curry powder, turmeric and chilli flakes. Cook for 1 minute until fragrant.
Stir in the frozen peas and cook for 2 minutes.
Remove from heat and combine with the mashed potatoes and mango chutney. Season with salt.
Preheat the oven to 200C. Roll out the pastry and cut into 4 equal squares.
Place a generous scoop of filling on one half of each square. Brush the edges with beaten egg, fold over and crimp with a fork to seal.
Place on a baking tray, brush with beaten egg and bake for 20-25 minutes until golden.

Tips and Variations

Make the filling ahead of time and keep it in the fridge for up to 2 days – the flavours actually improve. Mango chutney might sound unusual in the filling but it adds the perfect sweet-and-sour note that proper samosas have. Serve with a dollop of yogurt and a salad if you want to stretch it further.

Is it cheaper to make this from scratch? Use our Cook vs Buy Calculator to compare the real cost of homemade vs shop-bought.