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Prep 30 minutes
Total 45 minutes

Baked pea and Paneer Samosas

These pea and paneer samosas are a huge hit in my house and simple enough to make using everyday ingredients. Once cooked, the samosas can be served hot or cold as a snack, starter or lunch with chutney and raita, or with a curry.

makes
US|Metric
ingredients
  • 1 tbsp sunflower or rapeseed oil, plus extra for brushing
  • 1 small onion, finely chopped
  • 1 carrot, grated
  • 2 cloves garlic, crushed or grated
  • 1 tsp fresh grated ginger
  • 1 tbsp korma paste
  • 1 tsp tomato purée
  • 200 g paneer cheese, finely diced
  • 2 tbsps desiccated coconut
  • 175 g frozen peas, defrosted
  • 4 sheets filo pastry
  • 1 tsp nigella seeds and/or sesame seeds
  • flaked sea salt

To Serve:

  • mango chutney

Baked pea and Paneer Samosas

These pea and paneer samosas are a huge hit in my house and simple enough to make using everyday ingredients. Once cooked, the samosas can be served hot or cold as a snack, starter or lunch with chutney and raita, or with a curry.

  1. Heat the oil in a frying pan. Add the onion, carrot, garlic and ginger to sauté for about 10 minutes until the onion is beautifully soft.
  2. Stir in the korma paste, tomato purée, paneer, coconut, peas, 1 tbsp water and a pinch of salt. Cook for about 5 minutes, stirring frequently, until the filling has all cooked together nicely. Check the seasoning and add more salt if you feel it needs it. Remove the pan from the heat and cool slightly.
  3. Preheat the oven to 200℃ / 180℃ fan/gas 6.
  4. Cut each piece of the filo pastry widthways into 4 strips, about 10 cm wide. Working on four strips at a time, brush each one lightly with oil. To prevent the remaining pastry from drying out, keep it covered with a damp tea towel.
  5. Spoon a heaped tablespoon of the filling on to the bottom corner of each lightly oiled pastry strip. Fold over diagonally to create a triangle over the filling. Continue to fold/roll the pastry around the filling, keeping the triangle shape, securing in the filling. Once all 4 strips are filled and folded, place on a baking sheet. Continue with the remaining strips of pastry until you have used all the filling and pastry strips.
  6. Brush the top of each samosa with a little oil and sprinkle over some of the seeds. Bake for 15-18 minutes until the pastry is golden and crisp. Once cooked, leave to cool for a few minutes before eating warm with the chutney, or leave to cool completely and enjoy cold.



Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.