Working in pairs select correct equipment and knife skills to cook and taste a batch of Vegetable Samosa

Year 8: Vegetable Samosas



        2 medium potatoes

        1 medium carrot

        2 spring onions

        1 tablespoon frozen peas

        2 teaspoon curry paste

        4 sheets of filo pastry

        Small amount of vegetable oil






1.     Preheat oven to 190 degrees

2.     Peel and dice the potatoes and carrot, place in a pan of water, bring to the boil and simmer for 5 minutes until soft, but still holding shape.

3.     Finely dice spring onion and put in a bowl with peas and curry paste. Drain carrot and potatoes, add to bowl, stir and allow to cool for a few minutes.

4.     Lay a sheet of filo pastry on work surface landscape, fold in half from right to left (see diagrams). It is important to cover any unused pastry while you make your samosa.

5.     Using a pastry brush apply a light coating of oil.

6.     Place a teaspoon of mix in the corner of pastry, bring pastry across to opposite edge making sure to cover filling and form a triangle.

7.     Continue to fold to end pastry, keeping the triangle shape.

8.     Place on baking tray and bake for 15-20 minutes until golden brown.


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