Les Petits Chefs make vegetarian samosas inspired by Jamie Oliver
eat. live. travel. write
eat. live. travel. write
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  • ½ small head cauliflower, (approximately 250g), roughly chopped 1 medium onion, roughly chopped 4 cloves garlic, peeled 3 tablespoons canola or vegetable oil 2 teaspoons ground cumin 2 teaspoons garam masala Salt and pepper, to taste approximately 300g potatoes, peeled and cut into 1cm cubes generous pinch salt ¾ cup frozen peas 2 packages filo pastry, thawed approximately 200g unsalted butter, melted chopped cucumber and cilantro, to serve sour cream or Greek yoghurt, to serve hot sauce, to serve Instructions Pre-heat oven to 400˚F. Prepare two baking trays by lining them with parchment paper. Place ½ cauliflower, onion and garlic in the bowl of a food processor fitted with the metal blade. Blitz until the mixture resembles chunky breadcrumbs. Repeat with remaining cauliflower. Fill a medium pot with water and add the salt, then place over high heat. Once it’s boiling, add the potato cubes and cook until just tender, approximately 5 minutes (our chunks were tiny!). In a large skillet heat the oil over medium-high heat and add the cauliflower/ onion/ garlic mixture. Saute for a couple of minutes then add the spices and continue to cook over medium heat until fragrant. Add the peas and the cooked potato and mix to combine thoroughly. Season to taste and place in a clean bowl so that the mixture has a chance to cool down before you handle it. Unroll one package of fill pastry at a time. Peel off one layer and place it on a dry, clean surface. Cover the rest with a damp cloth or paper towel so it doesn’t dry out. Brush the pastry sheet with melted butter, then place a second, third and fourth layer on top of the first. Brush each layer with melted butter. Cut the pastry sheet into four, lengthwise and work with one strip of pastry at a time. Place one rounded tablespoon of the filling mixture at one end of the strip, leaving a border of around 2cm. Take the right corner of the pastry and fold diagonally to the left edge, covering the filling and forming a triangle. Keep folding along the upper crease of the triangle until you reach the end of the strip. Brush the finished samosa with melted butter. Place the samosas on to the baking tray. Bake for 25 minutes or until the samosas are golden brown on the outside. Serve with a dollop of sour cream or Greek yoghurt, a splash of hot sauce and chopped cucumber and cilantro. 3.5.3208



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