Curried Pea and Potato Samosas

Deliciously crunchy Samosas, filled with curried potato and Wattie’s Frozen Baby Peas ! Perfect for lunch or as a light snack, especially with the Yoghurt and Mint dip.

Prep Time:
Cook Time:

How to Cook

  1. Cook potatoes in boiling lightly salted water until tender. Drain and set aside. 
  2. Heat a dash of oil in a small saucepan. Add onion and garlic and cook over a medium to low heat until onion is soft. Add Gregg's Ground CorianderGregg's Whole Cumin Seeds and Gregg's Ground Turmeric, adding an extra dash of oil if the pan is dry. 
  3. Add chilli, lime juice and Wattie’s Frozen Baby Peas. Cover and cook for 5 minutes until the peas are tender, stirring regularly. 
  4. Mix cooked diced potato, pea mixture and chopped coriander together. Season with salt and pepper to taste. Set aside to cool. Preheat oven to 200°C (fan bake). 
  5. Cut each pastry sheet into 4. Place a spoonful of filling in the middle of each square. Wet the edges of the pastry and fold over to make a triangle. Seal edges with a fork. 
  6. Place samosas on an oven tray lined with baking paper. Brush with a little beaten egg or milk. Bake for 15-20 minutes until the pastry is golden and filling hot. Serve with mint and yoghurt dip. 

Yoghurt and Mint Dip:

  1. Mix ingredients together. Serve in a bowl with the samosas.

* Reduce or omit the chilli if desired.
* Replace the diced potato with diced kumara.


  • 400 g potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp Gregg's Ground Coriander
  • 2 tsp Gregg's Whole Cumin Seeds
  • 1 tsp Greggs Ground Turmeric
  • ¼ - ½ red chilli, deseeded and finely chopped
  • Juice of 1 lime
  • 1 cup Wattie’s Frozen Baby Peas
  • handful fresh coriander leaves, chopped
  • 3 sheets flaky pastry, thawed
  • 1 egg, beaten

  • Yoghurt and Mint Dip:
  • ½ cup unsweetened natural yoghurt
  • handful fresh mint leaves, chopped
  • Juice of ½ lime

Related Recipes