Photo of Potato and pea samosas by WW

Potato and pea samosas

SmartPoints® value per serving
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. 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. Cool slightly and roughly mash. Stir in coriander, chilli, turmeric, salt, molasses and peas.
  2. Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and lightly spray 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 strip, retaining the triangular shape. Place on prepared tray. Repeat with remaining filo and filling to make 18 samosas.
  3. Lightly spray samosas with oil and bake for 15–20 minutes or until crisp and golden. Serve with chutney.


TIP: An all-purpose potato, such as coliban, or a starchy potato, such as sebago or spunta, can be used for this recipe.Pomegranate molasses is a thick syrup made from the juice of pomegranate seeds. It is available from Middle Eastern grocery outlets, delicatessens and gourmet food stores. If unavailable you can use lemon juice.