AuthorFPG
RatingDifficultyBeginner0

Samosa is one of the most popular Indian savoury snacks. Although easy, they are rather fiddly to make individually so in this recipe you still get the flavour but it is made a whole lot easier by cooking it in one long sausage roll. Pile in any leftover cooked vegetables that you have in the fridge. This is lovely served with minty yoghurt dip.

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Yields6 Servings
Prep Time50 minsCook Time30 minsTotal Time1 hr 20 mins

 1 tbsp sunflower oil
 ½ tsp cumin seeds
 1 onion, finely chopped
 Piece of ginger, peeled and grated
 1 green chilli, deseeded and chopped
 225 g leftover cooked potato
 180 g frozen peas
 1 tsp ground coriander
 ½ tsp garam masala
 ¼ tsp chilli powder
 50 g pinenuts
 A handful of coriander leaves
 250 g ready rolled puff or shortcrust pastry
 Beaten egg or milk for brushing
 Salt and pepper to taste
 Minty yoghurt dip to accompany

1

Heat oil in a frying pan and add the cumin, wait until they splutter. Add onion, ginger and green chillies and fry until the onions are golden brown.

2

Add the cooked potatoes, peas and remaining spices, pinenuts and stir well over a medium heat until they are quite mashy and the mixture begins to stick together. Taste and adjust spices if necessary. Turn heat off and allow to cool completely. Add the coriander leaves.

3

Preheat the oven to 200°C (400°F) mark 6. Lay the ready rolled pastry on a lightly floured work surface. Roll out the pastry so it is a little thinner and cut the oblong in two lengthways.

4

Put the samosa filling in the centre of each piece of pastry, along its entire length. Brush the edges of the pastry with a little milk or beaten egg and fold one edge over the samosa filling followed by the other side to create two long sausage rolls. Turn over so the seal is at the bottom and then lift onto a baking sheet.

5

With a sharp knife make indentations along the top and lightly brush with egg. Chill for 30 minutes, then preheat a second baking sheet in the oven for 5 minutes. Cook the parcels on top of the hot baking sheet and cook for 25-30 minutes until golden brown. Allow to cool for 5 minutes before slicing and serving.

Cuisines

Ingredients

 1 tbsp sunflower oil
 ½ tsp cumin seeds
 1 onion, finely chopped
 Piece of ginger, peeled and grated
 1 green chilli, deseeded and chopped
 225 g leftover cooked potato
 180 g frozen peas
 1 tsp ground coriander
 ½ tsp garam masala
 ¼ tsp chilli powder
 50 g pinenuts
 A handful of coriander leaves
 250 g ready rolled puff or shortcrust pastry
 Beaten egg or milk for brushing
 Salt and pepper to taste
 Minty yoghurt dip to accompany

Directions

1

Heat oil in a frying pan and add the cumin, wait until they splutter. Add onion, ginger and green chillies and fry until the onions are golden brown.

2

Add the cooked potatoes, peas and remaining spices, pinenuts and stir well over a medium heat until they are quite mashy and the mixture begins to stick together. Taste and adjust spices if necessary. Turn heat off and allow to cool completely. Add the coriander leaves.

3

Preheat the oven to 200°C (400°F) mark 6. Lay the ready rolled pastry on a lightly floured work surface. Roll out the pastry so it is a little thinner and cut the oblong in two lengthways.

4

Put the samosa filling in the centre of each piece of pastry, along its entire length. Brush the edges of the pastry with a little milk or beaten egg and fold one edge over the samosa filling followed by the other side to create two long sausage rolls. Turn over so the seal is at the bottom and then lift onto a baking sheet.

5

With a sharp knife make indentations along the top and lightly brush with egg. Chill for 30 minutes, then preheat a second baking sheet in the oven for 5 minutes. Cook the parcels on top of the hot baking sheet and cook for 25-30 minutes until golden brown. Allow to cool for 5 minutes before slicing and serving.

Indian Sausage Parcel
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