Who doesn’t like a samosa?  Crisp pastry, smooth filling and highly spiced, they are amazing.  These aren’t samosas though: filo pastry is def not authentic as filo is a Greek ingredient.  Also, these are baked, and samosas are deep fried.  Who doesn’t love a brown paper bag, greasy and delicous, smelling of veggies and spices.

Baking these is much easier than deep frying, so as long as you’re not expecting these to taste the same as a samosa, you’re in for a treat.  Creamy potato and the sweet pop of peas is what you’re after.  TBF, you could have leftover carrots, potatoes, broccoli, peas and sweetcorn and still make something delicious for dinner.  Keep the weight of root veg the same as the weight of the potatoes, and the weight of other veg roughly the same as the weight of the peas.  This isn’t MasterChef or a ‘Bake Off’ technical challenge – this is Tuesday night tea, avoiding food waste and saving money with every meal.

Pea & Potato Parcels

Makes about 6
Adapted, barely, from Clare Thompson, ‘The Art of the Larder’, p200

Ingredients

150g raw potato, skin on
2 tablespoons vegetable oil
1 large onion
5cm piece ginger
2 cloves of garlic, crushed or finely diced 1 fresh chilli/1 teaspoon chilli flakes
1 tablespoon curry powder
4 sheets filo pastry *
80g butter
Salt & pepper

* wrap and freeze leftovers for another time or this!

Prep

Either

Tools

Scales
Saucepan with lid
Sharp knife & chopping board
Frying pan
Grater
Tablespoon & teaspoon/ measuring spoons
Pastry brush
Baking trays
Greaseproof paper/tray liners
Wire cooling rack

Time

1 hour

Level

Harder

Prep

Put the potato in a pan and cover with water, and add a sprinkling of salt. Put the lid on and bring to the boil
It’s important to NOT PEEL! Your potato will be too wet if you peel it and make your little parcels all soggy
If using leftover potatoes/carrots, then mash them in a warm pan and stir around the saucepan to evaporate water from the veg

OR

Boil until cooked/microwave for a few minutes in its skin until cooked through
When cooked, drain water off if boiling and leave to one side

Both

When cool enough to handle, peel off the skin and chop into 5mm chunks
If your peas are frozen, leave to defrost
Finely chop the onion and chilli (if using a fresh one)
Grate the ginger, crush/finely slice the garlic
Line the baking trays with greaseproof paper

Method

Turn the oven to 180C
Place the frying pan on the hob and pour the oil in, and turn to medium heat
Add the onion and fry until soft (about 10m) – you want it see through-ish, not brown
When the onion is cool, add ginger and chilli (optional)
Add diced potato and curry powder, stir through, making sure that everything is coated in the spices
Melt the butter in the microwave or on the hob, in a saucepan
Take a sheet of filo and cut into quarters, so it looks like a little window **
Put a couple of the rectangles on each baking tray (they’re delicate so easier to do this way)
Put a heaped tablespoon of the pea and potato mixture like ***
Pull the other half of the filo over the top and squash the sides together
Using a pastry brush or dot over with a teaspoon and rub over gently with your fingers, give each parcel a buttery glaze
When the parcels on the sheet are done, repeat until you’ve used your filling and pastry
Pop in the oven and bake for 15-20 minutes until golden

** Cut your filo sheet in half widthways and half longways, so you have four smaller rectangles

*** Smoosh the pea and potato filling onto the a filo in a triangle in the corner, so you can fold the pastry back over itself.

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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