Baked Potato and Pea Vegetarian Samosas

Name: Baked Potato and Pea Vegetarian Samosas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10 samosas
Cuisine: South Asian inspired
Ingredients: 300 g potatoes, peeled and diced; 150 g cooked green peas; 100 g grated carrot; 50 g hulled sunflower seeds; 1 tbsp vegetable oil for filling; 0.5 tsp ground turmeric; 1 tsp ground coriander; 1 tsp garam masala; 0.5 tsp salt; 10 whole ready-made samosa pastry sheets; 1 tbsp vegetable oil for brushing; 2 tbsp water for sealing

A lightly spiced filling of cooked potato, peas, carrots and seeds sits inside crisp pastry triangles.

By Hez ArslanUpdated October 2, 2026

Total 55 minMakes 10 samosas

Jump to Recipe

A lightly spiced filling of cooked potato, peas, carrots and seeds sits inside crisp pastry triangles. Cook the potatoes before mixing the filling; raw cubes would not become soft during the short pastry bake. Seal the seams with a little water, brush the outside with oil and bake until all sides are golden. Serve warm with a chutney or yogurt dip. Boil diced potatoes about 10 minutes until tender; drain well and let steam dry. Cook grated carrot and sunflower seeds in 1 tbsp oil for 3 minutes; add turmeric, coriander and garam masala and stir briefly. Mix potatoes, peas and spice mixture with salt and cool; fold each pastry sheet into a cone and add a generous spoonful of filling.

How to tell when it is ready

Heat oven to 200°C (390°F) and bake on a lined tray 20 to 25 minutes, turning once, until pastry is crisp and golden.

Tips

Boil diced potatoes about 10 minutes until tender.
Cook grated carrot and sunflower seeds in 1 tbsp oil for 3 minutes.
Mix potatoes, peas and spice mixture with salt and cool.
Dab edges with water, seal each pastry triangle and brush lightly with remaining oil.

Troubleshooting

If corners open, moisten and press seams firmly.
If bottoms stay pale, turn halfway through baking.

Substitutions

Use a comparable ready-made samosa pastry.
Use thawed frozen peas, cooking them before filling.

Variations

Use pumpkin seeds instead of sunflower seeds.
Increase chili gently for more heat.

Serving suggestions

Serve with mint chutney.
Offer a yogurt dip.
Add cucumber salad.
Arrange as a party starter.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days and reheat in the oven until hot and crisp.

Storage

Refrigerate up to 3 days and reheat in the oven until hot and crisp.

Food safety

Use commercially prepared pastry according to its package and keep cooked filling chilled if assembling ahead.

Frequently asked questions

How do I know baked potato and pea vegetarian samosas is ready?

Heat oven to 200°C (390°F) and bake on a lined tray 20 to 25 minutes, turning once, until pastry is crisp and golden.

How should I store baked potato and pea vegetarian samosas?

Refrigerate up to 3 days and reheat in the oven until hot and crisp.

Serve with mint chutney. Refrigerate up to 3 days and reheat in the oven until hot and crisp.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Baked Potato and Pea Vegetarian Samosas