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Vegan Samosas
5 from 3 votes

Puff Pastry Vegan Samosas with Cilantro Mint Chutney

My Puff Pastry Vegan samosas are filled with creamy curried potatoes and peas. Using puff pastry for the shell is not only delicious, but time saving!
Prep Time40 minutes
Cook Time28 minutes
Total Time1 hour 7 minutes
Servings: 16
Print Recipe

Ingredients

For the potato filling:

  • 1½ pounds potatoes, cut to ½ inch pieces
  • 1 small onion, chopped
  • 2 Tbsp olive oil
  • 2 cups vegetable broth
  • 1 ¼ tsp sea salt
  • 1 tsp curry powder
  • ¼ tsp garam masala
  • ¼ tsp cumin
  • ½ tsp garlic powder
  • 1½ cup peas, frozen
  • 1 Tbsp flour, (or sub with corn starch to keep this filling gluten free)
  • 1 tsp lime juice, freshly squeezed

For the chutney:

  • 1 garlic clove
  • 3 Tbsp cashews
  • 1 cup cilantro, fresh
  • 3 Tbsp mint, fresh
  • 3 Tbsp olive oil
  • 1 Tbsp Vegenaise, or mayonnaise
  • ¼ cup water
  • ½ tsp sea salt
  • ½ tsp lime juice, freshly squeezed
  • ½ tsp maple syrup

For the pastry:

  • 1 package puff pastry, defrosted, use vegan puff pastry, such as Pepperidge Farms, to keep the samosas vegan
  • Flour, for rolling
  • Sweet Paprika, for sprinkling

Instructions

Make the samosa filling

  • In a large skillet, heat the olive oil over medium heat for about 30 seconds until warm. Now add the onion.
  • Cook the onion over medium heat for 5 minutes, until it begins to soften.

Add the potatoes

  • Now add the potatoes to the pan and stir to incorporate with the onion.
  • Add the vegetable broth, ¾ tsp of the sea salt, garlic powder, curry powder, garam masala, and cumin.
  • Stir, and bring the mixture to a boil over medium heat. It should boil in about 3 minutes.
  • Let the mixture boil for 1 minute.

Simmer the potatoes

  • Now turn the heat down to low, cover the pan and let everything simmer for 22 minutes, or until the potatoes are cooked through. Prick a potato with a fork to test.
  • Be sure to stir the mixture every few minutes to keep the potatoes from sticking to the bottom of the pan.

Add the peas

  • Once the potatoes are cooked through, add the peas and 1 Tbsp of flour. On medium low heat, stir continuously until the peas are heated through, the flour is completely incorporated, and the sauce has thickened, about 5 minutes.
  • Take off the heat, and add the last ½ tsp of sea salt and the lime juice.
  • Samosa filling is done!

Roll out the puff pastry

  • Flour a clean surface. Place a puff pastry sheet on top, flour your rolling pin, and roll the puff pastry out until it is about 22 by 17 inches.
  • It doesn’t have to be perfect, just do your best! Always roll from the center of the puff pastry out to the edges. This will ensure that the pastry stays an even thickness.

Shape the samosas

  • I like to make my samosas the shape of piroshkis (or pierogis), so I use a circular, 2 cup Pyrex bowl to get the correct size for each samosa. (See photos above.)
  • Put the bowl on top of the puff pastry, and with a knife, cut around the Pyrex bowl. (See photo above.) I get about 6 circles per puff pastry sheet (there are generally two puff pastry sheets per box) using the 2 cup Pyrex bowl, then I just make miniature samosa squares with the leftover dough.

Fill the samosas

  • Put 1 Tbsp of filling on one side of each circle of puff pastry (see photo above). Use a little less filling if you choose to make smaller samosas.
  • Note: you will have left over filling, espeically if you don't plan to use both sheets of puff pastry. The filling alone makes an excellent meal. (See note below.)
  • Now fold the other side of the puff pastry over the side with the filling. Use your fingers to pinch the puff pastry edges together so that the filling is closed inside the puff pastry (see photo above).
  • If the puff pastry is not sticking together, dip your fingers in a little water, then pinch the edges together again. The water will help the pasty edges stick.
  • Prick the top of each samosa with a fork to allow steam to escape during baking.

Bake the samosas

  • Preheat the oven to 375 degrees
  • Brush each samosa with olive oil if desired, and bake on an oiled cookie sheet at 375 degrees for 25-28 minutes, until the puff pastry has puffed up and turned golden brown.
  • A few of the samosas may open up a little bit while baking and some filling may be exposed, but don’t worry! That’s just the nature of puff pastry. The filling will still stay inside and be delicious.
  • While the samosas bake, you can make the chutney.

Make the chutney

  • Start by adding the cashews, garlic, salt, cilantro, and mint to your food processor. Pulse a few times, then process until everything is finely ground.
  • Now add the water, olive oil, Vegenaise, lime juice, and maple syrup. Process again until completely combined and mostly smooth. There will still be a little texture.
  • Chutney is done!

Serve and enjoy

  • By this time, the samosas have probably finished baking.
  • Take the samosas out of the oven, and sprinkle each one with a little bit of sweet paprika.
  • Samosas are done!
  • Dip the samosas in the cilantro mint chutney as an appetizer, or make the samosas and chutney a meal by serving them with some basmati rice and my Classic Crispy Tofu.

Notes

These samosas are vegan if you use vegan puff pastry, such as Pepperidge Farms Puff Pastry Sheets.
This samosa filling also makes a delicious gluten free, vegan, and vegetarian meal when paired with my Classic Crispy Tofu and basmati rice.