For those times when sandwiches just don’t cut it and zucchini slice and wraps have totally worn out their welcome …
Samosas are here to save the day and provide a nourishing hit of veggies in your kiddo’s school lunch box. Not only that, you can amp things up nutritionally even more with a tub of hummus to dip ’em in. It’s a win-win – and a delicious one too.
These are non-spicy and easy to make in a big batch. Plus kids and grown-ups love them. Make some for lunches and some to have with a cold glass of wine after work. Then put your own twist on the mix to suit your gang (scroll down to the bottom of the recipe for ideas on that!) You’re so welcome!
Yummy vegetarian lunchbox samosa recipe
Makes 20 samosas
Vegetarian samosa ingredients
- 1 packet of large spring roll wrappers* 21cm x 21cm (defrosted if you bought them frozen)
- 500g potatoes, peeled and cut into small cubes
- 200g pumpkin, peeled and cut into small cubes
- 100g frozen peas
- 1/2 onion, finely diced
- 1tsp onion powder
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1 tsp sweet paprika
- 1/2 cup of water
- 1 egg, beaten
- 1 tablespoon of oil of your choice
- salt and pepper
Optional: Poppy seeds and/or sesame seeds
* Usually in the freezer aisle with the pastry at your local supermarket – or from the Asian grocer.
Vegetarian samosa method
Step 1. Heat a large pan with a lid and pop in the oil.
Step 2. Add the onion and fry until starting to become golden brown around the edges.
Step 3. Add the turmeric, onion powder, cumin and sweet paprika. Fry for a minute.
Step 4. Add the potatoes and the water. Pop the lid on and cook for 10 minutes, stirring now and again.
Step 5. Add the pumpkin. If the pan is quite dry, add a splash more water. Cook for another 5 minutes.
Step 6. Add the peas and cook for 5 more minutes. All the liquid should be evaporated now. If not simmer with lid off until it is. Season with salt and pepper and leave to cool. Once the mix is cool we can make the samosas. (You can even make the mix the day before!)
How to fold the samosas
Preheat the oven to 400°F/200°C.
You can make samosas in your own way, but below is the best ever method!!
Note that – once opened – you should always keep spring roll wrappers covered with a damp tea towel to stop them from drying out.
Step 7. Cut the spring roll wrapper in half to make two rectangle shapes. Pop one under the damp tea towel and work with the other.
Step 8. Lie the pastry rectangle with the longest edges at the top and bottom. Fold the bottom right corner up to meet the top edge, forming a triangle (as shown above).
Step 9. Now fold the top right hand corner over to meet the top left hand corner of the spring roll wrapper (as shown above).
Step 10. Brush the bottom left triangle of the wrapper – it’s a single layer – with beaten egg mix and fold across to form a triangle (as shown above). When you open this up, it forms a little cone that you can put your samosa filling into. The cone is made up of two layers of spring roll wrapper (see below).
Step 11. Spoon a generous teaspoon of the cooled samosa mixture into the ‘cone’. You might have to juggle it a bit to get it in the middle of the cone, but you’l get the hang of it. Squish the filling in and away from the open edge with your fingers. Fold the edge in to contain the mixture, press down and seal with the beaten egg (as shown below).
Step 12. Pop on a baking paper-lined tray, brushing with more egg mix and sprinkling with poppy seeds or sesame seeds if you like.
Step 13. Repeat until you’ve used up all the samosa mixture. Bake in a400°F/200°C oven for ten minutes – or until golden. Then flip them over and brush the other side with beaten egg (and seeds, if you like!) Bake for 5 more minutes until golden.
Serve hot or cold as is, or with chutney or hummus or yoghurt dip.
You can also make a double batch of these and then freeze them – with the pastry uncooked – to bake another day.
Variations: Add some spice! A teaspoon of curry powder would be great. Pop in some carrots – switch out 50g of potato for the same of diced carrot. Add some fresh herbs, if your kids aren’t herb haters. Coriander or mint would be lovely. You can also throw in a teaspoon of garam masala, for a more grown-up flavour.