Giant Potato and Cauliflower Filo Samosa

This Sri Lankan-inspired vegetarian recipe of potato and cauliflower filo samosa is a super delicious budget pie-like meal or snack. It is baked rather than deep fried, simply potato and cauliflower curry in filo. Nice n’ tasty!

We have it with a nice touch of lime or mango pickle but it goes very well with a yogurt sauce. It is jolly good if you like those pickles which I must say I did not like initially when I first tried them, but I do now.

Check out my other Sri-Lankan recipes like this lamb curry, chicken curry, squid curry, or this beautiful appam recipe that makes a great healthy breakfast.

Jump to:

• 🔪 How to make this giant baked filo pastry samosa
• 🥩 Variations
• 💭 FAQs
• 🥔 Giant potato and cauliflower filo samosa

🔪 How to make this giant baked filo pastry samosa

Firstly, you will need to make the potato curry:

• Chop the onion and the leek and add the garlic, the mixed seeds, and chili if you choose to use them.
• Add the curry powder, black pepper, salt, turmeric powder, and the cubed potatoes. Add some liquid and cook
• Add the cauliflower florets and the green leaves and the curry leaves.
• Partially mash some of the potatoes.
• Preheat the oven to 190*C / 375*F. Place parchment paper on a tray.

Secondly, we put together the giant filo pastry samosa:

• Place pastry sheets on the tray lined with parchment paper, and brush lightly melted butter.
• Spoon ¼ of the potato filling in the center of the pastry in a shape that you like (I chose a round one this time). Place the other ¼ sheets over this, brush with oil or butter and spoon the other ¼ of the potato filling in a shape that corresponds to the one underneath, and then fold the pastry over forming a pie-like - giant filo samosa.
• Brush over and place in the preheated oven and bake until nice and brown.
• Serve as desired, hot or cold, both are great!

🥩 Variations

Every time I make it, it comes out different and that is mainly because I always change the ingredients but one thing is certain every time - it comes out truly tasty.
The filling can be made by mixing and using whatever veggies you like most.

• veggies: spinach, collard, kale, baby kale, spring greens, spring onions/scallions;

• coconut milk to substitute the water or regular milk for a vegetarian option;

• a combination of leeks, potatoes, peas, cauliflower, spinach, spring greens, and also lentils or black beans to give it that extra hearty edge.

• For a meat version filo samosa use mince or ground meat or small cubes of lamb, chicken, venison, or beef.

• it goes fab with canned tuna almost like a wrapped-up fish cake.

• or make it a seafood version with a mix of fish (fish pie mix) and add some prawns/shrimp too.

Any version you may choose whether vegan, vegetarian, pescetarian, or meat, they're all out of this world delicious, I promise!!

The last time I made it, it was a lamb and potato and it disappeared in no time. One minute there were these beautiful and yummy-looking filo samosa slices and minutes later all gone! I love to see that, it's always a good sign.

Almost a one-pot dish

Another (quite important) aspect of this vegetable samosa recipe with filo pastry that I really like is that the filling is made all in one pot and then literally layered on some ready-made pastry.  In a few words, it’s as easy as pie to put it together.

The idea came a couple of years back when I fancied samosa and wanted to try and make my own. Then I thought hmmm, I don’t really fancy all that deep frying at all, so I’ve made the triangular ones and baked them - they were simply great.

The last time I made this I thought of just trying to cut the time and instead of making all those little triangles,  what about trying a giant one? I have made this and it worked perfectly.

It is one of these perfect family dishes that can really fulfill anyone’s taste buds, it is full of flavor and beautiful texture too. Not to mention that it is the ideal inexpensive potluck dish to take to a party and please a whole crowd.

If you like anything pastry here is more pastry dishes (sweet or savory) that I am sure you will immensely enjoy.

💭 FAQs

Here is the recipe, I know you're waiting for.

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