Vegetable and Blue Samosas

Ingredients for 8 servings

200 g sweet potato – peeled and diced
½ medium red onion – diced
2 cloves garlic – finely chopped
1-2 tbsp sunflower oil
1 tsp cumin
Black pepper
2-3 tbsp. frozen peas – defrost
100 g Castello® Traditional Blue Cheese – broken into medium sized pieces.

Small bunch fresh coriander
4 sheets filo pastry
Oil for frying

Vegetable and Blue Samosas


Heat oil in a frying pan and gently cook the onions, sweet potato and garlic until soft, stir in cumin and pepper and then drain on kitchen paper.

When cooled combine with peas, crumbled cheese and a little chopped coriander. Open out the filo pastry and cut the sheets in half down their length, and stack the strips on top of each other.

To form the Samosas : place one eighth of the mixture on the filo strip  off centre, (to the left) approx. 2.5cm  from end of pastry nearest you.

Fold over right hand corner of pastry to cover filling. Fold over wrapped filling to give a triangular shape

Continue folding down the pastry strip, ensuring points are tucked in to avoid filling seepage. Seal the final fold with a little water.

Continue with remaining filo and filling until all samosas are formed. Heat oil in a pan and gently fry the samosas a few at a time, turning occasionally until the pastry is puffed and golden. Keep warm whilst remainder are cooked then serve garnished with fresh coriander and mango chutney.


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