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Photo of Potato and pea samosas with leafy greens by WW

Potato and pea samosas with leafy greens

7 - 9
PersonalPoints™ per serving
Total Time
1 hr 5 min
30 min
35 min
Discover why these crispy triangles of golden pastry were once the favoured food of Indian royalty.



500 g, chopped

Frozen green peas

½ cup(s), (60g), thawed

Ground coriander

2 tsp

Ground cumin

1 tsp

Ground turmeric

½ tsp


1 tbs, pomegranate

Reduced-fat puff pastry

2 sheet(s), just thawed


1 medium, lightly beaten

99% fat-free plain Greek yoghurt

200 g

Fresh mint

1 tbs, finely chopped


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Boil, steam or microwave potato until tender. Drain. Roughly mash and stir in peas, coriander, cumin, turmeric, salt and molasses.
  2. Cut each pastry sheet into nine 8cm squares. Place 1 tablespoon potato mixture onto half of each pastry square. Fold pastry in half to form a triangle and enclose filling. Pinch edges to seal. Place on prepared trays and brush tops with egg. Bake for 15–20 minutes or until crisp and golden.
  3. Combine yoghurt and mint in a small bowl. Season with salt and pepper. Serve samosas with minted yoghurt.


SERVING SUGGESTION: Rocket leaves and grape tomatoes (halved). TIP: Pomegranate molasses is a thick syrup made from the juice of pomegranate seeds. It is available from some supermarkets, Middle Eastern grocery outlets, delicatessens and gourmet food stores. If unavailable, use lemon juice.