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Giant potato and cauliflower filo samosa

Giant potato and cauliflower filo samosa

This samosa, despite being made almost from scratch is so easy to make and a lot healthier than the regular deep fried samosas, it contains potato and cauliflower and some spices. It is seriously delicious.
Course Appetizer, Main Course, Snack, Starter
Cuisine Asian, Ramona's Cuisine
Keyword baked potatoes, cauliflower recipe, leek, lunch recipe, potluck recipes, recipes to share, samosa
Prep Time 12 minutes
Cook Time 20 minutes
Baking Time 30 minutes
Total Time 1 hour 2 minutes
Servings 8 people
Calories 2683kcal
Cost £4


  • pan
  • woden spoon
  • chopping board
  • oven tray
  • parchment paper


  • 900 g organic potatoes peeled and cubed
  • 15 pastry sheets ready bought
  • 50 ml oil 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 oes are ideal
  • 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 onion and the leek and place into a deeper pan with 1 tbsp oil or butter along with the garlic, the mixed seeds and chilli 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 little liquid when it runs out so it does not burn.
  • Add the cauliflower florets and its 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 musher and partially mush some of the potatoes. You want some chunks for some texture so do not mush it completely.
  • Preheat the oven at 190*C / 375*F. Place a parchment paper in a tray. I used 2 pizza trays.
  • Place 7 pastry sheets on the tray lined with parchment paper, brush slightly with a bit of oil or melted butter.
  • Spoon 1/4 of the potato filling in the centre 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 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 out of the oven, allow it to cool slightly and serve with some spring onions and chilli sprinkle. I like it with a mango pickle - very nice but it is very nice with some yoghurt mixed with some lemon and cumin powder or seeds.


This recipe will make two pies.
Do you guys throw away the greens/ leaves from the cauliflower?! Oh, nooo!! Please don’t! They’re super delicious and such a shame to waste them.
I used them here in this recipe washed thoroughly and chopped. Super tasty * Coriander powder it’s super easy to make it at home - by simply roasting the seeds and then putting them in an electric grinder.
Coriander powder is great to have in pantry cupboard as it is a great addition to any soup, in casseroles, stews, curries, and marinades.
Giant potato and cauliflower filo samosa plate
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Calories: 2683kcal | Carbohydrates: 228g | Protein: 38g | Fat: 182g | Saturated Fat: 45g | Sodium: 1667mg | Potassium: 925mg | Fiber: 12g | Sugar: 6g | Vitamin A: 342IU | Vitamin C: 60mg | Calcium: 112mg | Iron: 16mg