Spiced pea and filo parcels

Spiced pea and filo parcels

The Art Of The Larder
12 parcels
Mike Lusmore

You can’t call these samosas. Filo pastry – however brilliant and failsafe – is not the traditional pastry for samosas, nor is baking the usual cooking method. No matter, this recipe is a quick and delicious interpretation of this classic south Asian street food that makes use of freezer staples frozen peas and filo. Terrific straight from the oven, these parcels are also good served at room temperature, making them brilliant for picnics and packed lunches.


Quantity Ingredient
1 large potato, washed and skin left on
freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 large onion, finely diced
2 garlic cloves, finely chopped or crushed
5cm fresh ginger, grated
1 fresh chilli, finely chopped
or chilli flakes
1 tablespoon curry powder or use garam masala
or Baharat
100g frozen peas, thawed
1/2 a lemon, juiced
8 filo pastry sheets, (you need 2 sheets per 3 samosas – wrap any leftover pastry well and store in the fridge to use another time)
80g butter, melted
4 teaspoons nigella seeds, to sprinkle between the 2 buttered filo sheets, (optional)


  1. Put the potato into a saucepan and cover with cold water, then add a teaspoon of salt. Bring to the boil and cook until tender. Drain, then leave to cool.
  2. Heat the oil in a frying pan and fry the mustard seeds over a moderate heat until they begin to pop, about a minute. Add the onion, turn down the heat, and continue to cook until soft and translucent, 8–10 minutes. Add the garlic, ginger, chilli and spice mix and fry for a further 2 minutes, until fragrant. Add the peas and season with salt and pepper to taste.
  3. Take the skin off the potato – it should slip off. Add the inside of the potato to the peas and mash roughly with a fork or masher. Taste the mix, add the lemon juice, and adjust the seasoning to your liking with salt, pepper and additional chilli if necessary.
  4. Preheat the oven to 180°C and line a baking tray with greaseproof paper.
  5. Place 1 sheet of filo on the work surface with the longer edge at the bottom. Brush lightly with melted butter, sprinkle with about 1 teaspoon of nigella seeds, if using, and lay another sheet of filo on top. Cut the pastry lengthways into 3 slim strips. Place a heaped tablespoon of the pea filling at the far corner of each filo strip and fold diagonally, creating a triangle at the tip of the strip. Continue folding, leaving you with one final join and a complete triangle shape. Repeat with the remaining pastry sheets and filling.
  6. Place on the baking tray and brush with the rest of the butter. Bake for 15–20 minutes, until golden and crisp.
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