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Samosas

🥟Crispy pastries filled with vegetables 🥔🧅 and dried fruits (prunes, raisins, and dried apricots), offering a sweet and savory flavor combination. They are vegan 🌱 and dairy-free.

Created by:
50 mins
Easy
5 SERVERS

Nutrition per serving

Energy

630 kcal

Fat

30.7 g

Saturates

4.7 g

Carbs

70.5 g

Sugars

14.7 g

Fiber

16.8 g

Protein

26.5 g

Salt

769.8 mg

Nutrition per serving

Energy

630 kcal

Fat

30.7 g

Saturates

4.7 g

Carbs

70.5 g

Sugars

14.7 g

Fiber

16.8 g

Protein

26.5 g

Salt

769.8 mg
0%

PREP TIME

30 mins

0%

COOK TIME

15 mins

0%

TOTAL TIME

50 mins

Ingredients

Method

    1. Place the raisins in a bowl and cover with hot water for 15 minutes. Drain and set aside.
    2. Boil the whole, unpeeled potatoes in a pot of water. After 15 minutes, remove from water. Let cool, peel, and cut into small cubes.
    3. Dice the onion and sauté in a pan with a splash of sunflower oil for about 8 minutes, or until slightly golden. Add the curry powder and cumin. Grate in the ginger and garlic, and cook for a couple of minutes.
    4. Chop the prunes, dried apricots, and almonds.
    5. Add the cubed potatoes, frozen peas, chopped dried fruit, and almonds to the pan. Add the lemon juice, a pinch of salt, and chopped cilantro. Cook for 5 minutes.
    6. Cut the phyllo pastry into wide strips. Brush one strip with sunflower oil and place another strip on top. Repeat once more. Place a spoonful of the cooled filling on one end of the strip and fold into a triangle shape.
    7. Place the samosas on a baking tray lined with parchment paper. Brush the tops with sunflower oil and sprinkle with sesame seeds. Bake at 180ºC (350ºF) for 15 minutes.
    8.  

Tips

Brush the phyllo pastry with sunflower oil and keep an eye on the oven to ensure the samosas turn golden and crispy without burning.

Ingredients

Method

    1. Place the raisins in a bowl and cover with hot water for 15 minutes. Drain and set aside.
    2. Boil the whole, unpeeled potatoes in a pot of water. After 15 minutes, remove from water. Let cool, peel, and cut into small cubes.
    3. Dice the onion and sauté in a pan with a splash of sunflower oil for about 8 minutes, or until slightly golden. Add the curry powder and cumin. Grate in the ginger and garlic, and cook for a couple of minutes.
    4. Chop the prunes, dried apricots, and almonds.
    5. Add the cubed potatoes, frozen peas, chopped dried fruit, and almonds to the pan. Add the lemon juice, a pinch of salt, and chopped cilantro. Cook for 5 minutes.
    6. Cut the phyllo pastry into wide strips. Brush one strip with sunflower oil and place another strip on top. Repeat once more. Place a spoonful of the cooled filling on one end of the strip and fold into a triangle shape.
    7. Place the samosas on a baking tray lined with parchment paper. Brush the tops with sunflower oil and sprinkle with sesame seeds. Bake at 180ºC (350ºF) for 15 minutes.
    8.  

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Copyright © 2025International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok