Back to Recipe Menu

Curried vegie samosas


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat the vegetable oil in a large pan and gently saute the onion and garlic until softish. Add the curry paste, stir well and briefly cook to toast, before adding the carrots, corn, broccoli, celery and zucchini. Toss well, add ½ cup stock and a little ground pepper and rapidly simmer for 7-8 mins until the vegies are tender, adding more stock if needed. Add the peas and coriander. Turn off the heat, toss well and allow to cool a little.
  • Combine the egg and milk and brush around the pastry edges. 
  • Place a spoonful of the vegie mixture in the middle of a pastry square and fold over to form samosas. Then lightly press down with a fork and place on a lightly oiled baking tray. Repeat the process with the remaining pastry and mixture.
  • Paint the samosas with the egg wash, sprinkle poppy seeds on top and cook in the oven for about 6-7 mins until golden and risen.
  • Serve with a simple green salad on the side.


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 heaped tspn mild curry paste
  • 6-8 baby carrots, sliced
  • kernels from 2 corn cobs
  • 1/3 head of broccoli, cut into florets
  • 2 celery stalks, diced
  • 1 large zucchini, diced
  • ½-1 cup vegetable stock
  • freshly ground pepper
  • ¼ cup frozen peas, thawed
  • 2 tbsp chopped fresh coriander
  • 1 egg
  • ¼ cup milk
  • 2-3 bought puff pastry sheets, cut into quarters
  • olive oil spray
  • poppy seeds (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm