Chetna Makan's delicious baked pastry samosas. Perfect for picnics, lunchboxes or as an afternoon snack.

Papdo samosa (pastry samosas)

Name: Papdo samosa (pastry samosas)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16
Ingredients: 2 large or 3 medium potatoes (about 650-675g), peeled and cut into 1cm pieces; 100 g frozen peas; ½ tsp chilli powder, or to taste; ½ tsp Cooks’ Ingredients Chaat Masala; plain flour, for dusting; 500 g shortcrust pastry; 1 British Blacktail Free Range Medium Egg, beaten

Try Chetna Makan's delicious baked pastry samosas. Perfect for picnics, lunchboxes or as an afternoon snack.

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Vegetarian

Makes16
CourseSnack
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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2 large or 3 medium potatoes (about 650-675g), peeled and cut into 1cm pieces
100g frozen peas
½ tsp chilli powder, or to taste
½ tsp Cooks’ Ingredients Chaat Masala
plain flour, for dusting
500g shortcrust pastry
1 British Blacktail Free Range Medium Egg, beaten

Preheat the oven to 200ºC, gas mark 6. Put the potatoes in a saucepan of water and bring to the boil. Cook for 5 minutes. Add the peas and cook for 3 minutes more until the vegetables are cooked through.
Drain the vegetables and put into a large mixing bowl, then add the chilli powder, ½ tsp sea salt flakes and chaat masala and mix together with a potato masher. Season again to taste, then Allow to cool.
Lightly flour the work surface and the pastry, then roll it out into a rectangle, roughly 38x25cm. Cut in ½ lengthways. Divide the potato mixture in ½ and spoon each portion along the middle of each pastry rectangle, as if making sausage rolls. Brush the pastry edges with the beaten egg, roll up into 2 long cylinders and press the edges together to seal. Brush all over with beaten egg.
Cut each cylinder into 8 lengths and place on a baking sheet lined with baking parchment. Bake for 25 minutes or until golden and piping hot throughout. Serve warm.

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