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Easy vegetable filo samosas recipe on board

Easy vegetable samosa

Mandy Mazliah
Make your own vegetable samosa with this easy recipe. Using filo pastry makes samosa making a breeze. Suitable for vegans and vegetarians.
4.80 from 29 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Lunch, Snack
Cuisine Indian, Vegan
Servings 8
Calories 104 kcal


  • 1 tablespoon sunflower oil
  • 1 small onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 small piece ginger finely chopped
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon ground chilli powder optional
  • 2 small potatoes diced
  • 1 carrot diced
  • 2 tablespoon water
  • handful frozen peas
  • Salt and pepper to taste optional
  • 4 large sheets of filo pastry
  • Sunflower oil for brushing


To make the mixture

  • Heat the oil in a medium frying pan over a medium heat. Add the onion and fry until soft and golden brown. Stir often.
  • Add the garlic and ginger, stir and cook for a minute.
  • Add the spices, stir and cook for a minute before adding the diced potatoes, carrot and 2 tablespoon water. Reduce the heat to low and cover.
  • Cook until soft (10-15 minutes). Add a little more water if needed. Stir often.
  • Add the frozen peas and cook for a minute or two. Taste the mixture and season with salt and pepper if needed.

To make the samosa

  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Line a baking tray with non stick baking paper.
  • Unroll the filo pastry. Remove one sheet* and cover the rest with a tea towel so that they don’t dry out.
  • Divide the sheet in half so you have a square shape. Brush one piece with oil and place the other half on top of it. Brush with oil. Repeat with another sheet. 
  • Fold the pastry in half so you have a triangle shape. Fold one side into the middle of the triangle and brush with oil so it sticks down. Fold the other side across so that you have a little pouch that you can open - a cone shape. Fill with the potato mixture and fold down the top. Brush the top with oil to stick it down then lightly brush the whole samosa with oil.
  • Bake for 15-20 minutes until golden brown.


  1. Sheets of filo pastry come in different sizes. The ones I use are quite large but you may need to amend the recipe to get the size you want. 
  2. Nutritional information is approximate and is intended as a guide.


Calories: 104kcalCarbohydrates: 19gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 12mgPotassium: 280mgFiber: 2gSugar: 2gVitamin A: 1314IUVitamin C: 12mgCalcium: 15mgIron: 1mg
Keyword vegetable samosa
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