I truly love Indian food. As a kid, I used to love going to our local Indian restaurant, Samirs. My go-to order was the saffron and cardamom infused chicken biryani and a diet coke. Even how delicious it was, I would never be able to finish it as I would always stuff my face with the sharing platter. Popadoms, naan bread, mini sheesh kebabs, onion Bhajees and my favourite, samosas. I used to love dunking them in cool, minty riata and sweet mango chutney. I could eat them all day. My favourite ones were the vegetable samosa’s. The fragrant and smooth filling that melted in your mouth with the crunchy, filo pastry tantalised my tastebuds. Wonderfully aromatic, eat bite of the samosa got more delicious and moreish. No wonder I had no room to eat my biriyani.
Even how much I adore the classic vegetable samosa, I wanted to explore different vegetables that I could use for a filling, especially seasonal roots. Pumpkins have a subtle taste and wonderful consistency to them so thought it would be a great filling to stuff my samosa’s with. To give the filling some sourness, I accompanied the mixture with paneer. Paneer is quite similar to feta but not as tart. This cheese is slightly chalky in texture and mild in flavour which goes perfectly with fragrant, spicy aromas.
Smooth pumpkin puree spiced with cumin, fennel, nigella and coriander seeds, onion and my secret ingredient, turmeric latte mix. A couple of weeks ago, I attended Vegfest in London. So many great independent companies were there selling their wonderful products and there was one in particular that stood out for me. Turmeric Latte Mix are a company that create a organic, gluten free and msg free turmeric latte mix. This one was full bodied and incredibly aromatic. Regardless that it’s a spice mix for lattes, it can be used for so many things. You can jazz up your curries, avo on toast or porridge with it. It’s that flavoursome. It was a no brainer to add it to my pumpkin and paneer samosa’s.
The key accompaniment to these vegetable samosa’s is the minty yoghurt dip. The spices of the mashed up pumpkin mix bounce off the cooling, zingy tones of the riata. The aftertaste of the spices in the samosa is strong so this dip or a mango chutney, or both, will mellow the glorious bite of India in your mouth.
I used shop bought filo pastry for these baked vegetable samosa recipe. If you’re like me, you haven’t got an extra couple of hours to nurse a very thin pastry out. Plus, shop bought pastry is a wicked time saver and is simply great.
Filo pastry samosas filled with perfectly spiced pumpkin puree are a wonderful to serve at gathering, a festive party or when you want a warming curry from the local curry house. This recipe makes 14 –16 bitesized Samosas or if you like them chunky, they make generous sized 8 soft pastry pasties.
Impress your guests this festive period with these fragrant and warming Pumpkin and Paneer Samosas. They are:
- Warmingly Spiced
- Perfect For Sharing
Try something a little different from your traditional indian samosa recipe and fill up on Pumpkin and Paneer Samosas. This indian vegetable samosa recipe makes about 6 Large samosas and is great to wolf down with your family and friends. You can have the leftovers for lunch or save it for another evening. If you do make my Pumpkin and Paneer Samosas, or any similar recipes like, ‘Katsu Chicken & Chips’ ‘Homestyle Chicken Curry‘ ‘Vegan Malaysian Coconut Curry’, ‘Tofu Katsu Curry‘ or ‘Miso Beef Curry’ then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
- x2 Edible Pumpkins, Halved & Deseeded
- 150g Paneer, Cut Into Cubes
- 90g Garden Peas
- 1 Tablespoon Cooking Oil
- 1 Small Red Onion
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Fennel Seeds
- 1 Teaspoon Nigella Seeds
- 1/2 Teaspoon Coriander Seeds
- 1 Teaspoon Turmeric Spice Mix
- 15g Fresh Coriander Leaves, Finely Chopped
- 15 Filo Pastry Sheets
- 125g Melted Butter
- 250g Natural Yoghurt
- 2 Tablespoon Finely Chopped Fresh Mint Leaves
- 2 Tablespoon Finely Chopped Fresh Coriander Leaves
- Juice of Half Lemon
- Salt, To Taste
- Preheat your oven to 180ºc / Fan 160ºc / Gas 4 and put your pumpkin in a roasting dish and drizzle with vegetable oil. Place the roasting tray in the oven for 30 mins or until the pumpkin centre is soft.
- Once cooked, take the pumpkin out of the oven however leave it on. Let the pumpkins cool for 10 minutes before you scoop the flesh out. Once cool enough to handle, grab a spoon and gouge out the filling into a bowl.
- Heat oil in a large saucepan on a medium - high heat and sauté the onions.
- Once the onions are tender, add the pumpkin filling, paneer and the spices to the saucepan and stir well. Add a splash of water, the peas, and let the mixture simmer on a low heat for 5 minutes or until you can smell the aromatics of the spices. Remove from the heat.
- Line 2 large baking trays with parchment paper and set to one side.
- On a flat surface, place 1 sheet of filo pastry and brush with melted butter. Add another sheet of pastry on top and butter it as well. Add another sheet and coat with melted butter also. Cut into 3 long strips. Cover remaining pastry with a damp tea towel so it doesn't dry out.
- Place 1 tablespoon of pumpkin mixture in one corner of the filo pastry strip. Grab the top left hand corner of the sheet and fold over diagonally to form a triangle. Continue folding downwards until you reach the end of the strip, retaining triangle shape. Place on prepared tray and coat brush lightly in butter. Repeat this method until all the mixture and filo pastry is used up.
- Place in the oven for 30 minutes or until golden brown.
- For the yoghurt dip, whiz all the ingredients in a food processor and pour into a serving bowl. Place in the fridge until serving.
- Once the samosas are cooked, serve them with the yoghurt dip and mango chutney.