Samosas with potatoes and peas
Homemade street food at its best. These crisp pastry parcels are filled with a spicy mix of potatoes and peas, seasoned with Kikkoman Soy Sauce and chilli—ideal as a snack or a crunchy starter for any occasion.
Ingredients
For sprinkling:
Preparation
Step 1
100 g floury potatoes – 1 small carrot – 1 small onion – 1 tsp vegetable oil – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp lemon juice
Peel the potatoes and carrot, wash, dice finely with the onion and fry in the heated oil. Deglaze with the Kikkoman Soy Sauce, approx. 3 tbsp water and the lemon juice. Simmer uncovered for about 10 minutes, stirring regularly.
Step 2
70 g frozen peas – A few coriander leaves (or flat-leaf parsley) – 2 pinch of chilli flakes (or ½ tsp Kikkoman Spicy Chili Sauce for Kimchi) – 2 pinch ground coriander – 2 pinch ground cumin – 2 pinch ground turmeric
Add the peas and cook for about 5 minutes more, until the liquid has evaporated. Finely chop the coriander leaves, stir in and season the filling with the spices.
Step 3
275 g chilled puff pastry – 1 egg yolk – 1 tbsp sesame seeds – 1 tbsp chilli flakes
Preheat the oven to 200˚C and line a baking tray with greaseproof paper. Roll out the puff pastry, cut into 15 evenly sized squares (depending on the type of pastry) and place approx. 1 small tsp of filling in the centre of each square. Fold each into a small triangle. Alternative: cut out 4 circles of approx. 12 cm Ø and halve them. Fold the remaining pastry into 2 further circles and halve them too. Shape the pastry halves into cones, fill with approx. 1 small tsp of filling and seal the top edge well.
Distribute the samosas on the baking tray. Beat the egg yolk and brush the samosas with it. Sprinkle with the sesame seeds and chilli flakes and bake in a preheated oven for about 20 minutes until golden brown. The samosas taste great hot or cold.
Tip:
You can enhance the filling with small prawns, tuna or red pepper. Serve with Kikkoman Soy Sauce or, for a spicy kick, with Kikkoman Kimchi Chili Sauce. Deep-frying the samosas makes them extra crispy.
To make your own samosa pastry: Knead 85 ml of water (only as much as needed) with 135 g of flour, 40 ml of oil and a pinch of salt to form a smooth dough, shape into a ball, wrap in cling film and chill for about 30 minutes. Roll out as thinly as possible (approx. 1 mm), cut to the desired shape and proceed as described in the recipe above. Deep-fry the filled samosas.
Recipe-ID: 1502
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
100 g floury potatoes – 1 small carrot – 1 small onion – 1 tsp vegetable oil – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp lemon juice
Peel the potatoes and carrot, wash, dice finely with the onion and fry in the heated oil. Deglaze with the Kikkoman Soy Sauce, approx. 3 tbsp water and the lemon juice. Simmer uncovered for about 10 minutes, stirring regularly.
70 g frozen peas – A few coriander leaves (or flat-leaf parsley) – 2 pinch of chilli flakes (or ½ tsp Kikkoman Spicy Chili Sauce for Kimchi) – 2 pinch ground coriander – 2 pinch ground cumin – 2 pinch ground turmeric
Add the peas and cook for about 5 minutes more, until the liquid has evaporated. Finely chop the coriander leaves, stir in and season the filling with the spices.
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