Move over, potato! We’re giving the classic samosa an elegant, summery makeover. Imagine delicate, crackly filo pastry wrapped around a vibrant filling of sweet, tangled leeks, bright green peas, and a burst of fresh mint. These baked samosas are lighter than their deep-fried cousins but pack an incredible amount of flavor. They are the perfect sophisticated appetizer to serve on a warm evening, especially with a chilled glass of crisp white wine. Follow along to see just how easy it is to fold these beautiful parcels of deliciousness.
Ingredients
• For the Leek, Pea & Mint Filling
• 1½ pounds / 680g trimmed leeks
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter
• 1 teaspoon black mustard seeds
• 2 yellow onions, finely sliced
• 1¾-inch piece fresh ginger, peeled and grated
• ¾ cup peas, fresh or defrosted
• 1½ teaspoons garam masala
• ¾ teaspoon ground cumin
• ¾ teaspoon ground red chile
• ½ teaspoon ground turmeric
• 1¼ teaspoons salt
• 1 tablespoon lemon juice
• 1 large handful fresh mint leaves, chopped
• For Assembling the Samosas
• 12 to 16 sheets filo dough, approx. ½ pound / 225g
• ½ cup unsalted butter, melted
• Optional: nigella or cumin seeds, for sprinkling
Instructions
1. Make the Filling
2. Wash the leeks thoroughly to remove any grit, trim the ends, and slice them into very thin rounds, about 1/8–¼ inch thick.
3. Heat the oil and butter in a large frying pan or skillet over medium-high heat. Once hot, add the black mustard seeds and wait for them to pop.
4. Add the finely sliced onions and fry for about 10 minutes, stirring occasionally, until they are soft, golden, and sweet.
5. Stir in the grated ginger and cook for one minute until fragrant, then add the sliced leeks to the pan.
6. Cook for another 10 minutes, stirring, until the leeks are completely soft and have reduced in volume.
7. Add the peas, garam masala, cumin, ground red chile, turmeric, salt, and lemon juice. Mix everything thoroughly and cook for 2 more minutes.
8. Remove the pan from the heat and allow the filling to cool. Just before you’re ready to assemble the samosas, stir in the freshly chopped mint.
9. Assemble & Bake the Samosas
10. Preheat your oven to 400°F / 200°C and line two large baking sheets with parchment paper.
11. Carefully unroll one sheet of filo dough onto a large cutting board. Keep the remaining sheets covered with a damp kitchen towel to prevent them from drying out. Lightly brush the sheet with melted butter and place another sheet of filo directly on top.
12. Using a sharp knife, cut the layered filo stack lengthwise into three long, equal strips (each should be about 4 x 10 inches).
13. Working with one strip at a time, take one corner and fold it over to create a small cone shape at the end of the strip. Spoon 1 heaped tablespoon of the leek filling into the cone.
14. Fold the open side of the cone over the filling to seal it, forming a triangle. Continue folding the triangle over on itself, flag-style, until you reach the end of the strip.
15. Trim any excess dough and seal the final flap with a little melted butter. Place the finished samosa on your prepared baking sheet and repeat with the remaining filling and filo.
16. Once all samosas are folded, brush the tops and sides with the remaining melted butter and sprinkle with nigella or cumin seeds, if using.
17. Bake for 15 minutes, or until the samosas are golden brown and perfectly crispy. Serve immediately with your favorite chutney or raita.
Nutritional Information
• Estimated values per samosa, based on 20 servings.
• Calories: 115 kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 6g
• Saturated Fat: 3g
• Sodium: 180mg
• Fiber: 2g
• Sugar: 2g
Pro Tips
• Keep filo dough covered with a damp cloth while you work to prevent it from drying out and cracking.
• For a touch of creaminess, crumble ½ cup of feta or paneer into the filling mixture once it has cooled completely.
• To make ahead, assemble the samosas but do not brush with butter. Arrange them in a single layer on a tray and freeze until solid. Transfer to a freezer bag for up to 3 months. Bake from frozen for 20-25 minutes, brushing with melted butter halfway through.
• Don’t overfill the samosas. About one heaping tablespoon is the perfect amount to ensure they seal properly and don’t burst while baking.
FAQ
Q: Can I make these leek and pea samosas vegan
A: Yes, this recipe is easily adapted for a vegan diet. Simply replace the unsalted butter with a plant-based butter or use additional canola oil for both the filling and for brushing the filo dough. Most commercial filo dough is naturally vegan, but always check the ingredients list to be sure.
Q: How can I add more protein to these vegetarian samosas
A: To boost the protein, you can crumble ½ cup of paneer or feta into the cooled filling as suggested in the pro tips. For a vegan protein source, consider adding crumbled firm tofu, cooked chickpeas, or lentils to the filling mixture.
Q: Can I prepare these baked samosas in advance
A: Absolutely. These samosas are perfect for making ahead. Assemble them completely but do not brush with butter. Arrange them in a single layer on a tray and freeze until solid. Transfer to a freezer bag for up to 3 months. You can bake them directly from frozen at 400°F / 200°C for 20-25 minutes.
Q: Is there a gluten-free option for this samosa recipe
A: Standard filo dough contains wheat and is not gluten-free. To adapt this recipe, you would need to find a specialty gluten-free filo or puff pastry. Alternatively, the leek, pea, and mint filling works wonderfully inside gluten-free rice paper wrappers, which can be baked until crisp.
