Potato & Pea Filo Samoosas
Easy South African-Style Samoosas with a Filo Pastry Shortcut
These potato and pea filo samoosas are my shortcut version of a South African favourite. The filling is packed with potato, peas and warm spices, but instead of making samoosa dough from scratch—or hunting down proper samoosa pastry—I use store-bought filo pastry. It gives you crisp, golden triangles with considerably less work, making these easy to recreate wherever you live.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Make the filling
Heat the oil in a large frying pan over medium heat. Add the mustard seeds and cook until they begin to pop.
- 2
Add the onion and cook for 3–4 minutes until softened. Add the garlic and ginger and cook for another minute.
- 3
Add the cumin seeds, turmeric, ground coriander, chilli powder and garam masala. Cook for about 30 seconds, stirring, until fragrant.
The rest of this recipe
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Ivana Sanshia’s note
Traditional South African samoosas are not made with filo pastry. This is deliberately a shortcut version for anyone who can't easily find samoosa pastry or doesn't want to make samoosa dough from scratch. If you can get proper samoosa pastry, use it instead.
Filo and phyllo are the same pastry: The spelling varies by region. This recipe uses the term filo throughout.
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