Recipe: Potato samosas
Samosas are a fabulous picnic food - hot, warm or cold: they’re sensational whatever the temperature
Samosas are a fabulous picnic food, and they’re even better when you make your own, say Max Halley and Ben Benton. Eat these ones hot, warm or cold: they’re sensational whatever the temperature.
Makes 20 samosas
- 1 x 270g pack of filo pastry
- about 2 litres of rapeseed (or canola) oil, for deep-frying
For the filling
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 100g butter (plus 3 tbsp more, melted, for samosa construction)
- 1 large white onion, diced
- 750g waxy potatoes, peeled and diced
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 2 tsp salt
- juice of 1 lemon
- a handful of mint leaves, torn
Method
- Start by heating the butter in a large frying pan. Add the onion and fry, stirring occasionally, for ten minutes or until soft and golden. Add the potato and cook for a further 10 minutes, then add the garam masala, cumin, chilli powder, turmeric, salt and lemon juice. Stir to coat and cook for a couple more minutes, then take off the heat and allow to cool. Once cool, add the mint leaves and stir well.
- To make the samosas, unroll a sheet of filo pastry and place it on a large chopping board. Brush it lightly with melted butter and layer with another sheet of pastry. Cut the sheets into three horizontal strips.
- You might want to watch a YouTube video of how to roll samosas, but essentially you make a conical shape at one end of the strip of filo, place 1 heaped tablespoon of the filling inside the cone, then fold the open side of the cone into the rest of the filo strip to cover and seal it. Keep folding over the rest of the pastry around the shape of the cone until you come to the end of the strip. Cut off any excess pastry and stick the strip down with a brush of melted butter. Pop the samosa on a tray and repeat.
- All you need to do now is deep-fry your samosas. Pour the oil into a large, heavy-based saucepan and heat it to 180°C. (If you don’t have a thermometer, test the temperature by dropping a small piece of filo into the oil: it should fizz and turn brown in about 5 seconds. Any quicker, and the oil is too hot; any slower, it’s not hot enough.)
- Fry the samosas, three at a time, for about three minutes or until golden brown, lifting them out on to a baking tray lined with paper towels to drain.
Taken from Max’s Picnic Book: An Ode to the Art of Eating Outdoors by Max Halley and Ben Benton, published by Hardie Grant at £16.99. To buy from The Week Bookshop for £13.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Why Bhutan hopes tourists will put a smile back on its face
Under The Radar The 'kingdom of happiness' is facing economic problems and unprecedented emigration
By Chas Newkey-Burden, The Week UK Published
-
7 beautiful towns to visit in Switzerland during the holidays
The Week Recommends Find bliss in these charming Swiss locales that blend the traditional with the modern
By Catherine Garcia, The Week US Published
-
The Week contest: Werewolf bill
Puzzles and Quizzes
By The Week US Published
-
One great cookbook: 'The Zuni Café Cookbook' by Judy Rodgers
The Week Recommends A tome that teaches you to both recreate recipes and think like a cook
By Scott Hocker, The Week US Published
-
Stay sharp with the country's best knife shops
The Week Recommends A dull knife is a kitchen's worst nightmare
By Scott Hocker, The Week US Published
-
5 online spice shops that will breathe life into your cooking and baking
The Week Recommends Accessing fresh spices does not have to be a grind
By Scott Hocker, The Week US Published
-
Gary Townsend's slow braised Moroccan spiced lamb shoulder
Recipe This melt-in-the-mouth lamb is bursting with vibrant flavours
By Rebekah Evans, The Week UK Published
-
One great cookbook: 'Every Grain of Rice' by Fuchsia Dunlop
The Week Recommends The alchemy of Chinese home cooking made accessible
By Scott Hocker, The Week US Published
-
8 new cookbooks for a delicious fall
The Week Recommends With a big ole emphasis on baking. Because it is the season.
By Scott Hocker, The Week US Published
-
Martin Blake's cod with mussel and chorizo broth
Recipe Succulent cod is paired with a rich, briny broth in this sumptuous bowlful
By Rebekah Evans, The Week UK Published
-
7 recipes for every kind of fall cooking occasion
The Week Recommends Marinated feta; go-to chocolate cake; a fresh way with Brussels: Autumn is not going to know what hit it
By Scott Hocker, The Week US Published