Wonton Samosa


Crispy Vegan Samosa

Crispy Wonton Samosas are perhaps the most balletic version of the popular pastry samosa parcel. These cumin smashed potatoes, peas and coriander are delicately enveloped in a Wonton wrapper and cooked to crisped perfection. 

Yield: 8 samosas

Filling

  • 250g cup boiled potatoes
  • 125 peas, pre-steamed/boiled
  • 1 tbs ginger paste
  • 1 tsp fresh chillies, chopped
  • 60g coriander leaves, chopped
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp toasted cumin seeds
  • 1 tsp black mustard seeds
  • ½ tsp black pepper
  • 3 tbs coconut oil (or rapeseed oil)
  • Salt to taste

Wrappers

  • 16 Spring roll pastry wrappers (vegan if required)
  • Cooking spray
  • Cupcake baking tray
  • 2 tbs water
Wonton Samosa

How To Make Wonton Samosas

  • Boil the potatoes and mash them.
  • Steam or boil the peas keeping them al dente.
  • Using a mixing bowl, combine the potatoes, green peas, chillies, coriander and all the other ‘filling’ ingredients apart from the coconut oil.
  • Heat the coconut oil in a pan and then add the mixture to the pan and cook for 3-4 minutes until all the ingredients have warmed through thoroughly.
  • Preheat your oven to 200C.
  • Spray the cupcake tray with the cooking oil making sure it’s well coated.
  • Use 2 spring roll pastry wrappers and place in them in the base of each cupcake depression then fill with 2 tbs of the samosa filling Bring the corners of the spring roll pastry wrappers together forming a round parcel and dampen the corners with the water so that they stick to each other ensuring that the stuffing is properly concealed in a parcel. Repeat until all the mixture and wrappers have been used.
  • Bake for 10-15 minutes until golden brown and crispy, remove and cool.

Serve with a hot sauce.

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