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.
🔪 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 1/4 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 1/4 sheets over this, brush with oil or butter and spoon the other 1/4 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!
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.
We recommend you eat this recipe as soon as it comes out of the oven.
But if you have any leftovers, allow them to cool completely before popping them in an air-tight container refrigerated for up to 4 days.
Yes, you certainly can! This recipe can be frozen, but you will need to remember to freeze it as soon as it is pretty cool.
Also, remember to freeze it in a container or bag that is suitable for freezing.
You can freeze this for up to a month.
Maybe add a label so you will know in a month what that is.
** In a microwave - Place the pie into a microwavable container with a loose lid and heat for approximately 4-5 minutes until piping hot.
** In the oven - place it on a tray or in an oven-proof dish and heat in a preheated oven for 7-9 minutes
From frozen: Allow it to defrost overnight in the fridge and reheat as above.
Here is the recipe, I know you're waiting for.
Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and/or a review in the comment section further down the page. Thanks for stopping by!
🥔 Giant potato and cauliflower filo samosa
- wooden spoon
- chopping board
- oven tray
- parchment paper
- 900 g organic potatoes ( 31.72 oz) peeled and cubed
- 15 filo pastry sheets ready bought
- 50 ml oil ( 1.7 fl oz) or butter to brush pastry
- 1 leek halved and thinly sliced
- 1/2 cauliflower head washed and made into small florets
- 1/2 tsp ginger freshly grated
- 2 cloves garlic
- 1/2 tsp coriander powder *
- 4 spring onions (scallions) finely chopped
- 1/4 tsp black pepper freshly ground
- 1 onion finely shredded
- 10 curry leaves fresh are the best
- 1 tbsp curry powder
- 1/2 tsp turmeric powder
- 1 1/2 tsp salt Himalayan pink
- 1-2 chillies green or red - optional
- 1/2 tsp mixed seeds cumin, mustard, fenugreek and black sesame
- 2 tbsp mango pickle to serve with (optional)
- Chop the onion and the leek and place into a deeper pan with 1 tbsp oil or butter along with the garlic, the mixed seeds, and chili if you choose to use. Cook for 2 min covered stirring occasionally.
- Add the curry powder, black pepper, salt, turmeric powder, and the cubed potatoes. Stir well and add a drizzle of water, milk, or coconut milk. Cook covered for 10 mins stirring from time to time. Add a little liquid when it runs out so it does not burn.
- Add the cauliflower florets and the green leaves * (see recipe notes) and the curry leaves. Cook for another 6-7 min.
- When the potatoes and the cauliflower are relatively soft, it’s ready. Grab a fork or a potato masher and partially mush some of the potatoes. You want some chunks for some texture so do not mush it completely.
- Preheat the oven to 190*C / 375*F. Place parchment paper on a tray. I used 2 pizza trays.
- Place 7 pastry sheets on the tray lined with parchment paper, and brush lightly with a bit of oil or melted butter.
- Spoon 1/4 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 set of 7-8 sheets over this, brush with oil or butter and spoon the other 1/4 of the potato filling in a shape that corresponds to the one underneath, and then fold the pastry over (the one from underneath too) forming a pie like a round huge samosa. Repeat with the second samosa.
- Give both another oil or butter brush over and place both in the preheated oven and bake for approximately 30 min until nice and brown.
- When ready, take it out of the oven, allow it to cool slightly, and serve with some spring onions and chili sprinkles. I like it with a mango pickle - very nice but it is very nice with some yogurt mixed with some lemon and cumin powder or seeds.
Christina Beleva says
Thank you for the fantastic recipe! I made it tonight and we enjoyed it immensely! It will surely become a staple evening meal at our house for the autumn evenings.
Thank you so much for your feedback dear Christina. I’m super happy you’ve enjoyed it as much as we do. ??
Oh my! Just when I thought filling a puffed with something couldn't be better, you fill it with a vegetarian curry! Sweet! I am definitely trying this one!!
Thank you Beth! It’s a delish, delish recipe ready in a flash, so definitely worth trying it. Addictive but filling at the same time. Go for it ! ???
Brian Jones says
This is definitely speaking to me, I love samosas but my clumsy fat fingers cannot make them no matter how much I practice. This idea is fantastic, such great flavours in the fillings too!
BTW I could not agree more about the cauli leaves, also the stalks too... I pressure cook those until soft and season up and turn into the most insanely good puree!
Hi Brian and thanks so much for your lovely comment. Oh, yes absolutely, I feel like beating myself every time I remember throwing those stalks and the leaves especially of the organic stuff - I feel ashamed for wasting but it is now a matter of past - we learn as we go along 😉
Ha Ha - clumsy and fat fingers you made me lough out loud - you are soooo funny. I am so sure you would manage if you really wanted to but I do agree they are fiddly and after making this for a few years now I really cannot see the point - try this one it is very easy peasy 😉
Have a great weekend!!
Beautiful pictures and loved the recipe. I can imagine how wonderful that filo crust is. I make a similar one - but into small triangles . Would definitely try this .
Thank you Syama,
I used to do that too but I find these a lot better time and health wise. Thank you so much for your kind comment 😉
I haven't had a samosa in a while but do enjoy them, but never a giant one like this. Sounds like a tasty option for lunch!
It is definitely a time saviour and a healthier option - I was also put off samosas because of the deep frying involved but not any longer - kids love this giant one too and you can get so creative with the fillings. Definitely a tasty option. Thank you so much 😉