Samosa Pies

I love a good samosa, especially the potato ones, but fried pastry isn’t the healthiest so when the man of the house requested samosas for dinner I thought why not take a traditional filling and turn it into a pie? Which is exactly what I did using puff pastry and guess what? They were actually better than the fried ones.

Samosa Piespotato filling

Ingredients for potato filling

  • Onion – 2 largish
  • Garlic – 7 cloves
  • Green chilli -2 long or 3 shorter
  • Ginger – 2 inch long finger shaped piece or 1  inch for a wide piece
  • 2 kg Potatoes  (I used Dutch creams but any boiling potato is fine)
  • 1/2 cup chopped fresh Coriander leaves
  • 1/2 cup frozen baby peas
  • 2 tsp Chilli powder
  • 2 tsp Turmeric powder
  • 1/2 tsp Coriander powder
  • 2 tsp Cumin powder -1 tsp
  • Salt – 1/2 tsp
  • Juice of one small Lemon

For the seasoning

  • 2 tbsp. Coconut Oil
  •  2 tsp Cumin seeds

Preparation: Peel the Potatoes and cut it into cubes steam till soft then break into smaller slightly smashed pieces. Finely chop onions, ginger and green chilli and garlic.


  • Heat oil in a large frypan, add cummin seeds, when it sizzles, add onions, ginger, green chillies, garlic and sauté until onions turn transparent.
  • Then add coriander powder, turmeric powder, chilli powder, cumin powder and salt.
  • Mix well, cook for 2-3 minutes.
  • Add cubed potatoes, peas, coriander leaves, lemon juice and mix well. Switch off the heat.
  • Let mixture cool completely then wrap in Borgs vegan puff pastry and bake at 180 deg fan forced for 30-35min you will probably use about 6 -8 sheets, depending on how big you leave the potatoes when you break them up
  • Each pie has approx. 1 cup of filling

I like to just make giant samosa pies by folding a single filled sheet like an envelope. I use Borgs puff pastry because it is my favourite but Pampas or any other brand will work just fine.

Miss JoAbout our resident foodie: Miss Jo

Author: Miss Jo

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