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with Coriander Raita

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Women lipgloss Scarpa Scarpa Women X Force X lipgloss Force X Scarpa Force Who doesn’t love a crunchy samosa? Crispy, warming, filling yet easy, they’re always a crowd pleaser. This cheat’s version takes no time at all, and is cooled down with the addition of a creamy coriander raita and cucumber salad.

Tags: Veggie
Allergens: MilkGlutenRoyal Jelly, Bee Pollen, Propolis
Preparation Time
45 minutes
Cooking difficulty
Level 1
serving amount

1 unit

brown onion

1 unit

Force Scarpa Scarpa Force Women lipgloss Women Force X X lipgloss X Scarpa carrot

2 unit


2 clove


1 sachet

curry powder

1 block

fetta cheese


8 unit

filo pastry


1 bunch


1 tub

Greek yoghurt

(Containslipgloss Women Scarpa X Force Scarpa Force Scarpa X X lipgloss Force Women Milk,Traces of Gluten,Traces of Tree Nuts,Traces of Soya,May contain traces of allergens)

1 unit


1 bag

mixed salad leaves

Not included in your delivery

olive oil

40 g


(X Scarpa X Scarpa Force lipgloss Women Scarpa Force Women Force lipgloss X ContainsMilk)

¼ tsp


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1 pinch


2 tsp

vinegar (balsamic or white wine)

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½ tsp


(ContainsRoyal Jelly, Bee Pollen, Propolis)

Nutritional Values per serving
Nutritional Values per serving
Energy (kJ) 3100 kJ
Fat 28.6 g
of which saturates 16.7 g
Carbohydrate 91.4 g
of which sugars 18.3 g
Protein 23.8 g
Sodium 1110 mg
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Chopping board
Garlic Press
Large Non-Stick Pan
Baking Paper
Baking Tray
Medium Bowl
Instructions lipgloss X Force X Force Scarpa lipgloss Women Women Scarpa X Scarpa Force

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Cut the carrot (unpeeled) into 1 cm cubes. TIP: Cut the carrot to the correct size to ensure it cooks in the allocated time. Grate the potato (unpeeled). Peel and crush the garlic. Melt the butter.


Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot and potato and cook, stirring occasionally, for 8-10 minutes, or until tender. TIP: Add a dash of water if the filling is sticking to the pan! Add the garlic and curry powder and cook, stirring, for 1-2 minutes, or until fragrant. Remove from the heat, add the salt (see ingredients list), crumble in the fetta and gently stir to combine.


Lay 1 sheet of filo pastry flat on a clean surface. Brush the filo with some of the melted butter, then lay another sheet on top. Spoon the samosa filling (1/4 for 2 people / 1/8 for 4 people) on one side of the pastry. Fold the long edges into the centre, and then fold in the left short edge. Keep folding to enclose filling, ending seam-side down. Repeat with the remaining mixture and remaining filo sheets to make 4 samosas for 2 people / 8 samosas for 4 people.


Place the parcels, seam-side down, on an oven tray lined with baking paper. Brush each parcel with some of the melted butter and season with a pinch of salt and pepper. Bake for 10-15 minutes, or until golden.

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While the samosa parcels are baking, finely chop the coriander. In a small bowl, combine the coriander and Greek yoghurt. Season with a pinch of salt, sugar and pepper. Set aside. Cut the cucumber into 1 cm chunks. In a medium bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the vinegar and the honey. Add the cucumber and mixed salad leaves and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.


Divide the cheat's veggie samosas and salad between plates. Serve with a dollop of coriander raita.

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