Traditionally a samosa is a pastry, stuffed with a spicy mix of vegetables and meat,
shaped into a triangle and then fried – sometimes baked.
These little guys crop up in many cuisines from all over the world and not always by
this name. This variety is another Indian subcontinent dish, perfect as a savory
‘cocktail snack’ or even as an accompiment to a main dish.
My husband, Kevin, developed the recipe you see here but I would encourage you to
experiment with the filling and create your own preferred taste and texture.
I don’t bother with the traditional shape and also bake, rather than fry, the samosa.
I like them in a puff pastry but, being lazy (making puff pastry from scratch may be
satisfying but it’s fiddly and time consuming) I use a store bought product.
This recipe therefore really only addresses the stuffing and the preparation.
Samosas page 1 of 3
