RECIPE: Healthier Baked Vegan Chickpea, Potato & Pea Samosas

Baked chickpea, potato and pea samosas

These vegan samosas are ideal finger food for a party snack, or as a side dish to go with a homemade curry. Baking them in the oven is a much healthier alternative to the fried ones you find in restaurants and take-aways. Once you’ve cracked the folding of the filo, you can experiment with different fillings.

baked vegan samosas

Photo by Catherine Benson

Vegan potato, pea and chickpea samosas

These vegan samosas are ideal finger food for a party snack, or as a side dish to go with a homemade curry. Baking them in the oven is a much healthier alternative to the fried ones you find in restaurants and take-aways. Once you’ve cracked the folding of the filo, you can experiment with different fillings.

  • 600 g potatoes (red-skinned varieties will work well, peeled and chopped into very small cubes)
  • 2 large cloves of garlic (grated)
  • 1 cm piece of ginger (grated)
  • 1 red chilli (grated)
  • 150 g frozen petite pois
  • Large handful fresh spinach
  • Small handful of fresh coriander
  • 2 tbsp tikka masala spice paste
  • 2 tbsp olive oil
  • 1 tin of chickpeas (drained and rinsed)
  • 2 tsp cumin seeds
  • 1 pack filo pastry (12 sheets)
  • 1 tbsp mango chutney (optional)
  • Salt and pepper
  • Sprinkle of sesame seeds to top (optional)
  1. Cook the potatoes in a pan of salted boiling water for 8-10 minutes.
  2. Grate the garlic, ginger and red chilli and cook in a large frying pan with 1 tbsp of the olive oil for 3-4 minutes. Add the cumin seeds and fry for a further 1 minute.
  3. Drain the cooked potatoes and add to the pan. Add the chickpeas to the pan at the same time.
  4. Add the frozen peas and 100ml of water.
  5. Add the tikka paste and season. Combine all the ingredients together.
  6. Roughly tear the spinach leaves and coriander and mix into the pan and cook for 3-4 minutes. Then take off the heat and allow to cool. Once cooled add the mango chutney (optional).
  7. Pre-heat the oven to 180°C.
  8. Take a large chopping board and place a layer of filo pastry on top (keep the remaining pastry under a slightly damp tea towel to ensure it doesn’t dry out). Using three tbsp of the olive oil very lightly brush the sheet of filo pastry and place another layer directly on top. Using a sharp knife cut down the middle.
  9. Take one of the lengths of pastry and place a tbsp of the cooled potato filling mixture into the left-hand corner. Fold a corner of the pastry across (towards yoto make a triangle. Press down the edges. Brush edges with a little olive oil and fold over on itself again. Repeat the brushing with oil and folding until you come to the end of the pastry. You may need to cut off any excess.
  10. Place the samosas on a baking tray lined with parchment paper. Brush with a little olive oil and sprinkle with the sesame seeds (optional).
  11. Place in the pre-heated oven and bake for around 20 minutes or until crispy and golden.
  12. Serve with mango chutney.