Recipe – Vegan Samosa Filled Pasty

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Firstly to answer a question from Somer who blogs with some friends on this very
cool blog
I make chutney for pasties, onion bhaji, potato bhonda, vegan patties.
For me I use it like a dip. So in regards to my post about the green pea chutney, I used
it as a condiment for this Samosa Filled Pasty.

I keep clear of deep fried food. I love the samosas filling, but I have never liked the pastry.
So I modified this recipe which has been adapted from the The Hare Krishna Book of Vegetarian Cooking.


2 or 3 medium-sized potatoes
1/2 cauliflower, separated into flowerets
1 1/2 cups (200 grams) fresh peas
4 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon grated fresh ginger
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon asafetida
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 teaspoons salt
1/2 teaspoon pepper
vegetable oil for frying

Puff pastry sheets (See photo)


Peel the potatoes and dice them. Either grate the cauliflower flowerets through the
largest holes of a metal grater or cut them into tiny flowerets.
Boil the peas until they are tender; then drain and set them aside.
Place a large frying pan over medium heat, and fry the cumin and fenugreek seeds in
2 tablespoons of oil. When they begin to darken, toss in the grated
ginger and the powdered spices and fry for a few seconds more.
Place the potatoes and cauliflower in a steamer and steam until tender.
Stir the peas into the mixture, season with the salt and pepper,
then spread the contents of the pan on a clean surface.

Place spoonfuls of the mixture in the middle of the square sheet of puff pastry and
fold over to make a triangle. Now seal the edges of the pastry with a knife or fork.
Cut a couple of slits in the top of the pastry to prevent an explosion
of the mixture in your nice clean oven.

Now pop the pastry in the a fan forced oven at 210C (410F) for 20 minutes
or until the pastry is golden brown (not black as someone might argue your pasty is burnt)

Enjoy with a nice sauce. chutney or dip.


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