Easy Baked Vegan Filo Samosas… and a joyous announcement!

Pin3KShare92TweetShareWhatsAppEmail3K Shares Jump to Recipe

Slightly spicy, full of flavour, my easy vegan filo samosas are yummy comfort food, and since they are baked, contain a fraction of the calories of fried ones.

I know, I know, samosas are not supposed to be made with filo pastry but I had a half a pack in the ‘fridge which needed to be used up, and y’know what? It totally works.

Y’know what else works? Ensconcing yourself in the kitchen, cooking all the things, while you eagerly await a call from your son, telling you that you are now a granny.

I know, right!

I can’t tell you how many times I’d been checking my ‘phone, to make sure it really was not on silent.

I badly needed a distraction.

Introducing My Granddaughter

Weighing in at a healthy 7lbs, Raven finally put in an appearance at 8.30pm April 10th, and I couldn’t be happier for Josh & Vicky. I don’t think I’ve ever witnessed my son being so completely over the moon!

Why have I waited a couple of weeks to post this recipe? Because baby cuddles. Obvs. And lots of them.

My beautiful granddaughter, Raven – isn’t she so perfect and gorgeous? I am so completely in love with her.

Vegan Filo Samosas

Even though when we were in India and Malaysia, I both bought and made a megaton of samosas, I tended to always make them with the more traditional peas, potatoes, and spinach (when it was available). However, since we were heading off to the UK for the aforementioned schnuggles, I wanted to use up everything in the ‘fridge.

I laugh in the face of tradition. Eheheh.

To be honest, I could have made yet more soup but really, after almost six weeks of living on little else than soups, smoothies, and congee (due to my dental surgery), I wasn’t sure I was quite ready to face yet more soup. Now that I can eat again (albeit very carefully), I’m getting hankerings for burgers, sausages, sandwiches, and in general, things which are pretty substantial… although I do still have to be careful about what I eat.

My samosas are really easy to make, and of course, are open to interpretation (use your favourite veg combo). If you want to be more traditional, you can deep-fry them. Some of us need to watch our waistline though (oh hello, me), hence baking them in the oven; they are no less delicious, and in fact, are a good deal less greasy than some of the ones I’ve bought from street carts.

The most difficult part of this recipe is folding the filo but once you have the hang of it, it’s actually not complicated. Simply follow these images, and you’ll be fine.

Start by cutting a sheet of filo into strips about 10cm wide. Take a strip, and wet it all over with cold water. Place a spoonful of the samosa filling into a corner, and smoosh it down a little.

Fold the bottom corner upward to meet the top of the strip of filo, and press the edges down. It doesn’t matter too much if the pastry tears a little. Next, flip the parcel over, along the long vertical edge, and again, press down to seal. Then flip along the diagonal edge. Press to seal.

Once again, flip the samosa along the vertical edge, and seal. Finally, either trim off, or fold over and seal any excess filo. Press down all around the edges, brushing with a little more water if necessary, to make sure that all edges are sealed. Gently smoosh the filling a little more if necessary, to get it to spread out toward the edges a bit.

Place on a baking tray, spray with a little oil, and then bake in a hot oven for around 15 minutes, until the samosas are golden and crispy around the edges.


BTW, if you want to see lots of picspam, check out the yummy food in Fort Kochi!

Leave a Reply

Your email address will not be published. Required fields are marked *