Vegetable Samosas
Serves: 6
For the hot water pastry:
  • 85 g butter
  • 180 ml boiling water
  • 350 g plain flour
  • 1 pinch of salt
For the filling:
  • 350 g pumpkin or sweet potato, peeled and chopped into 2 cm cubes
  • 3 large potatoes, peeled and chopped into 2 cm cubes
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp cardamom powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • salt and pepper, to taste
  • 3 large handfuls peas, podded
  • 1 small handful of coriander, chopped
What to do:
  1. Place a damp tea towel under the chopping board to prevent it from slipping.
  2. Prepare all of the ingredients based on the instructions in the ingredients list.
To make the hot water pastry:
  1. Melt the butter into the water in the small saucepan.
  2. Put the flour in the large bowl with the salt.
  3. Add the butter and water mixture.
  4. Stir until the dough forms a ball.
  5. Knead the dough for 2 minutes.
  6. Wrap the dough in plastic and put it into the refrigerator while making the filling.
  7. Preheat the oven to 180°C.
To make the filling:
  1. Steam the pumpkin and potato until tender, then allow to cool a little.
  2. Heat 1 tablespoon of oil in the large saucepan on medium heat.
  3. Add onion and cook until translucent.
  4. Add mustard and cumin seeds.
  5. Stir over heat until fragrant.
  6. Add the spices, salt, pepper, peas, pumpkin and potato, and stir to combine thoroughly. Make sure the spices are evenly distributed and break up any lumps.
  7. Stir the fresh coriander through and allow to cool.
To make the samosas:
  1. Divide the pastry dough into 12 balls.
  2. Roll each dough piece out into a circle, roughly 10 cm in diameter.
  3. Place a tablespoon spoon of mixture into the centre of a pastry disc.
  4. Fold in half, pressing all the air out. It will be a half-moon shape.
  5. Press the edges together firmly with your fingers.
  6. Follow the same assembly process for each pastry disc.
  7. Place the samosas on a lined baking tray and bake in the oven for 15 minutes, then arrange on serving platter.
Recipe from the Stephanie Alexander Kitchen Garden Foundation. Find out how your child’s school, kindergarten, childcare centre or preschool can join the Kitchen Garden Classroom at
Recipe by Planning With Kids at