Butternut and Feta Samoosas

Delicious butternut, pea and feta samosa recipe with herb, garlic and yoghurt dipping sauce

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There’s something irresistible about biting into a perfectly crisp, golden samoosa, and today, I’m sharing my recipe for these delicious veggie samoosas. The filling is a flavourful mix of butternut, rosemary, feta, and peas, brought to life with warming spices. On the side, I’ve prepared a minty yogurt dipping sauce that complements the samoosas beautifully. Samoosas are wildly popular, and whether you’re hosting a crowd for nibbles and drinks or simply craving a comforting snack, this is one recipe you’ll want to try!

Delicious butternut, pea and feta samosa recipe with herb, garlic and yoghurt dipping sauce

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Everything you need to make a green dipping sauce

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Step by step vegetarian samoosa recipe with folding instructions

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I used ready-made samoosa leaves for this recipe which I bought at a nearby baking store. The folding of the samoosas is an important step as you want the corners to be sealed and to make sure your samoosas have enough filling inside. After trying various techniques I found one that worked for me, and I’ve popped step by step images below. It’s important to keep things tight when you’re folding the samoosa so that there aren’t any holes for oil to get in during the cooking process.

 I hope you’ll love this recipe, let’s dive into the instructions!

Step by step vegetarian samosa recipe with folding instructions

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Delicious butternut, pea and feta samoosa recipe with herb, garlic and yoghurt dipping sauce

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BUTTERNUT AND FETA SAMOOSAS

• Servings: Makes 15
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Dipping sauce

• 30 g fresh coriander
• 15 g fresh mint
• 100 ml full cream plain yoghurt
• 1 clove garlic
• 15 ml (1 tbsp) red wine vinegar
• salt and freshly ground black pepper, to taste

Butternut filling

• 10 ml (2 tsp) olive oil
• 250 g butternut chunks, cut into very small cubes (1 cm dice)
• ½ a small red onion, very finely chopped
• 75 ml (5 tbsp) water
• 5ml (1 tsp) cumin
• 2.5 ml (½ tsp) ground coriander
• 2.5 ml (½ tsp) garam masala
• 10 ml (2 tsp) finely chopped rosemary
• 2 small cloves garlic, minced
• 50 g frozen peas
• salt and freshly ground black pepper
• 75 g feta

To assemble

• 30 ml (2 tbsp) cake flour
• 30 ml (2 tbsp) water
• 15 samoosa leaves
• vegetable oil, for frying

1.) To make the dipping sauce place all of the ingredients in a blender and pulse until smooth. Check the seasoning, then transfer to a bowl and refrigerate while you prepare the parcels.

2.) To make the filling heat the olive oil in a wide saucepan. Add the butternut and sauté for 6 minutes. Add the onion and 2 tablespoons of the water and cook for a further 4 minutes, stirring regularly.

3.) Add the cumin, coriander, garam masala, rosemary and garlic and cook for 2 minutes. Add the peas and remaining water and cook for a further 2 minutes. Season with salt and pepper, stir and set aside to cool. Once cooled crumble in the feta and stir gently.

4.) To assemble the parcels mix the flour and water together into a thick paste. Set aside.

5.) Place one samoosa leaf on the counter in front of you.

• Imagine a horizontal halfway line across the strip of pastry. Fold the bottom left hand corner to just below that halfway mark on the right hand side of the pastry strip, there will be pastry overlapping on the right hand side. Add some paste along the edge crossing the strip and a little up the left hand side.
• Next fold the bottom right hand corner up and line the edge up with the left hand side of the pastry strip. You will have now created a pocket for the filling.
• Carefully pick up the strip and add 2 teaspoons of butternut filling.
• Place the pastry back on the table, add flour paste to the edges and continue to fold up and seal. Repeat with the remaining leaves and filling.

6.) Heat the oil in a deep pot and fry the parcels for a few minutes per side until golden. Serve with the dipping sauce.