Baked pea and herb samosas (vegan)

Anna is a recipe developer and food stylist living in Bristol – she works on vegetarian and vegan recipes for cookbooks and food brands around the UK, and often collaborates with photographer Kasia Kiliszec as Cook and Capture. “British peas are just coming into season and there’s something so meditative about popping them out of their pods before cooking with them,” says Anna. “These little pea and mint samosas are vegan and show off the best of what’s in season in early summer. Serve them with drinks or as a sophisticated starter with chutneys. The construction sounds a bit fiddly, but they’re so easy once you get the knack after folding the first samosa. I often make a double batch and freeze half for a later date.”

Yields4 Servings
For the cucumber raita:
 1⁄2 cucumber, grated
 1⁄2 tsp fine sea salt
 125g coconut yoghurt
 1⁄2 unwaxed lemon, juice and zest
For the samosas:
 1 medium floury potato (about 200g)
 3 tbsps coconut oil
 1 onion, finely chopped
 2 garlic cloves, finely chopped
 thumb-sized piece ginger, peeled and grated
 1 tsp garam masala
 1 tsp turmeric
 100g peas (fresh or frozen)
 small bunch coriander, leaves picked and chopped
 small bunch mint, leaves picked and chopped
 6 sheets filo pastry
 1 tsp nigella seeds (optional)
 pinch chilli flakes (optional)
 Mango chutney, to serve
1

Toss the grated cucumber with the salt and place in a sieve suspended over a bowl or the sink while you make the samosas.

2

Scrub the potato and, leaving the skin on, place in a saucepan and cover with cold water. Cover the pan with a lid and bring to the boil. Simmer the potato over a medium heat for 20 minutes, or until a sharp knife passes through easily. Remove from the pan and set aside to cool.

3

While the potato is cooking, melt 2 tbsp of the coconut oil in a frying pan over a medium heat. When the oil is hot, add the onion and a pinch of salt and cook, stirring regularly for 8 minutes, until the onion is soft. Stir in the garlic, ginger and spices and cook for a couple minutes more. Finally, add the peas and cook for 3 minutes, until just bright green. Set the pan aside to cool slightly.

4

By now the potato should be cool enough to handle. Slip the skin off the potato and discard. Roughly chop the flesh. Place the chopped potato in a mixing bowl and mash with a fork until smooth. Add the chopped herbs and the pea mixture from the pan and mix to combine.

5

Heat the remaining oil in another saucepan or in the microwave. Unroll the pastry and use a sharp knife to slice each sheet it into 3 equal lengths, about 6cm x 15cm, giving you 18 long strips of filo. Cover with a clean, damp tea towel.

6

Heat the oven to 200C/400F/gas mark 6.

7

Take one strip of filo (keeping the rest covered) and brush with the melted oil. Take a spoonful of the pea filling and place at one end of the filo strip, leaving a couple of centimetres around the sides. Lift one corner of the pastry up and over the filling to make a triangular edge. Continue to fold to make a triangle until you’ve folded up to the other end. Brush the top with melted oil and sprinkle with nigella seeds and chilli, if using. Repeat with the remaining pastry and pea mixture until it’s all used up. Place in the centre of the hot oven for 15-18 minutes, until golden and crisp all over.

8

While the samosas are in the oven, squeeze as much moisture from the cucumber as you can before mixing it with the yoghurt and lemon. Taste and adjust the seasoning as required.

9

Serve the samosas with the raita and mango chutney alongside.Annashepherdfood.com; cookandcapture.ucraft.net


Category,

Ingredients

For the cucumber raita:
 1⁄2 cucumber, grated
 1⁄2 tsp fine sea salt
 125g coconut yoghurt
 1⁄2 unwaxed lemon, juice and zest
For the samosas:
 1 medium floury potato (about 200g)
 3 tbsps coconut oil
 1 onion, finely chopped
 2 garlic cloves, finely chopped
 thumb-sized piece ginger, peeled and grated
 1 tsp garam masala
 1 tsp turmeric
 100g peas (fresh or frozen)
 small bunch coriander, leaves picked and chopped
 small bunch mint, leaves picked and chopped
 6 sheets filo pastry
 1 tsp nigella seeds (optional)
 pinch chilli flakes (optional)
 Mango chutney, to serve

Directions

1

Toss the grated cucumber with the salt and place in a sieve suspended over a bowl or the sink while you make the samosas.

2

Scrub the potato and, leaving the skin on, place in a saucepan and cover with cold water. Cover the pan with a lid and bring to the boil. Simmer the potato over a medium heat for 20 minutes, or until a sharp knife passes through easily. Remove from the pan and set aside to cool.

3

While the potato is cooking, melt 2 tbsp of the coconut oil in a frying pan over a medium heat. When the oil is hot, add the onion and a pinch of salt and cook, stirring regularly for 8 minutes, until the onion is soft. Stir in the garlic, ginger and spices and cook for a couple minutes more. Finally, add the peas and cook for 3 minutes, until just bright green. Set the pan aside to cool slightly.

4

By now the potato should be cool enough to handle. Slip the skin off the potato and discard. Roughly chop the flesh. Place the chopped potato in a mixing bowl and mash with a fork until smooth. Add the chopped herbs and the pea mixture from the pan and mix to combine.

5

Heat the remaining oil in another saucepan or in the microwave. Unroll the pastry and use a sharp knife to slice each sheet it into 3 equal lengths, about 6cm x 15cm, giving you 18 long strips of filo. Cover with a clean, damp tea towel.

6

Heat the oven to 200C/400F/gas mark 6.

7

Take one strip of filo (keeping the rest covered) and brush with the melted oil. Take a spoonful of the pea filling and place at one end of the filo strip, leaving a couple of centimetres around the sides. Lift one corner of the pastry up and over the filling to make a triangular edge. Continue to fold to make a triangle until you’ve folded up to the other end. Brush the top with melted oil and sprinkle with nigella seeds and chilli, if using. Repeat with the remaining pastry and pea mixture until it’s all used up. Place in the centre of the hot oven for 15-18 minutes, until golden and crisp all over.

8

While the samosas are in the oven, squeeze as much moisture from the cucumber as you can before mixing it with the yoghurt and lemon. Taste and adjust the seasoning as required.

9

Serve the samosas with the raita and mango chutney alongside.Annashepherdfood.com; cookandcapture.ucraft.net

Baked pea and herb samosas (vegan)