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Eating veggie » Recipes » Filo Samosas with Cucumber Raita

Filo Samosas with Cucumber Raita

Prep time 15 mins, cook time 30 mins

Serves 4

Nut-Free, Dairy-Free, Vegan, Suitable for Freezing, Egg-Free


Use left over potatoes and other vegetables to vary the filling in these mildly spicy samosas. They can be eaten as a snack food too and are good for a buffet dish at any time of the year.


For the filling

  • 1 tbsp groundnut oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 1 green chilli chopped
  • 2.5cm⁄1"piece ginger grated
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp turmeric turmeric
  • 3 tbsp coriander chopped
  • Pinch of salt
  • ½ lemon juice only
  • 100g potatoes finely chopped and steamed
  • 200g can processed peas drained and rinsed
  • 1 packet filo pastry
  • 25g margarine

For the raita

  • ¼ cucumber diced
  • 150 soya yogurt
  • 2 tbsp mint chopped
  • 1 small clove garlic crushed
  • Pinch of salt and pepper


  1. Preheat the oven to 190ºC/gas mark 5.
  2. Put cucumber for the raita in a sieve and lightly dust with salt. Stir so that all the cucumber pieces and covered, then leave to drain over a bowl for up to 15 minutes (no longer) while you follow the other steps.
  3. Heat the oil in a frying pan and fry the onion and garlic until soft.
  4. Add the ginger, spices, fresh coriander, salt and lemon juice. Stir well to mix.
  5. Add the cooked potatoes and peas. Mix well and leave to cool.
  6. Cut the filo sheets into 9cm (3½”) x 30cm(12″) strips. Use two strips at a time, keeping the rest covered with a clean damp cloth.
  7. Brush one strip lightly with butter/vegan margarine and place the second strip on top. Brush with fat again. Place 2 heaped tbsps of the mixture on the bottom of the strip. Fold the end of the pastry over the filling making a triangular shape and continue folding up the strip to the top, alternating diagonal and straight folds to maintain the triangular shape.
  8. Repeat with the rest of the pastry and mixture until all is used up. Brush the samosas with melted butter or vegan margarine. Place on an oiled baking sheet and bake in the preheated oven for about 20 minutes until crisp and golden.
  9. While the samosas are cooking make the raita. Discard the drained liquid and rinse the salt off the cucumber before drying well with kitchen towel. Mix all ingredients together.
  10. When the samosas are ready serve with the raita on the side.

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