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Photo of Potato and pea samosas by WW

Potato and pea samosas

Total Time
55 min
25 min
30 min
Whether it’s for a tasty snack or a party platter, these scrumptious samosas are a guaranteed winner. Dip them in mango chutney and prepare to be impressed.



1 kg, (buy 1.2kg unpeeled potatoes), peeled, coarsely chopped

Frozen green peas

1 cup(s), (120g), thawed

Ground coriander

1 tbs

Dried chilli flakes

1 tsp

Ground turmeric

2 tsp

Pomegranate molasses

1 tbs

Filo pastry

12 sheet(s)

Fruit chutney

½ cup(s), (mango)

Oil spray

12 x 3 second spray(s)


  1. Boil, steam or microwave potatoes until tender. Drain well, transfer to a large bowl and roughly mash. Stir in peas, coriander, chilli, turmeric and molasses. Season with salt.
  2. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  3. Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and lightly spray again with oil. Cut filo stack lengthways into 3 strips. Place ¼ cup potato mixture at 1 short end of each strip. Fold corner of filo diagonally over filling to form a triangle. Continue folding to the end of the strips, retaining the triangular shape. Place on prepared tray. Repeat with remaining filo and filling to make 18 samosas in total. Lightly spray samosas with oil.
  4. Bake for 15–20 minutes, until crisp and golden. Serve with chutney.


TIP: Pomegranate molasses is a thick syrup made from the juice of pomegranate seeds. It’s available from major supermarkets, delicatessens and gourmet food stores. If unavailable you can substitute lemon juice.