“Store these covered in the fridge and reheat for 5 minutes at 200°C, Fan 180°C, Gas 6. They can be frozen - freeze them uncooked and cook from frozen for 12 - 15 minutes”
36 samosas

Ingredients Nutrition


  1. Place all the filling ingredients in a large bowl and mix together.
  2. Unwrap the phyllo pastry and cut each sheet into 3 strips lengthways.
  3. Each strip should be about 6cm (2 1/2 in) wide.
  4. Cover the pastry with a damp tea towel to prevent it from drying out as you work.
  5. Brush the strips with a little oil on one side, place 1 heaped teaspoon of the mixture in the corner of each strip,and fold the corner in towards the other edge, covering the filling to form a triangle. Continue to fold down and sideways in a triangular shape until all the pastry is used, trimming away any excess.
  6. Repeat with the remaining mixture and phyllo pastry.
  7. Preheat the oven to 200°C, fan 180°C, gas 6.
  8. Put the samosas on a large baking sheet.
  9. Lightly brush each one with a little oil and bake for 12-15 until pale golden and crisp.
  10. Serve warm with the mango chutney.

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