• Recipes

Cumin-scented egg and pea filling in puff pastry and served with Tangy-sweet tamarind chutney.

  • Yield : 18 Samosas
  • Prep Time: 40 min
  • Cook Time: 20 min
Nutrition Facts
1 tbsp. (15 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml) 1 cup (250 ml) 1 tsp. (5 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml) 4 ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ¼ cup (60 ml) 1 ¾ tsp. (3.75 ml)   397g (14 oz.)
oil cumin seeds coriander seeds green peas coriander powder cumin powder garlic paste chili powder turmeric powder hard-cooked eggs, peeled, finely chopped lemon juice garam masala cilantro, finely chopped small red onion, finely chopped salt (or to taste) all-purpose flour, for rolling frozen puff pastry, thawed to room temperature
Tangy-sweet tamarind chutney:
½ cup (125 ml) 1 tbsp. (15 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml)
raisins, soaked in 1/3 cup of hot water tamarind paste salt (or to taste) garam masala chili powder
Step 1
Tangy-sweet tamarind chutney: Place all ingredients in a blender or food processor and blend until smooth. Set aside.

Step 2
In a medium pot or pan, heat oil on medium-high. Add cumin seeds and coriander seeds and fry for one minute.

Step 3
Add green peas and mix in coriander, cumin, garlic paste, chili and turmeric.

Step 4
Fold in hard-cooked eggs, lemon juice, garam masala, cilantro and red onion. Add salt to taste. Mix to combine. Set aside for 10-15 minutes to cool mixture to room temperature.

Step 5
Preheat oven to 400F and line a baking sheet with parchment paper.

Step 6
Sprinkle all-purpose flour on a board or counter surface and roll out puff pastry into two 9” squares with a ¼“ thickness. Using a sharp knife cut each square pastry sheet into three even strips (6 strips in total, each strip will make 3 samosas, yielding a total of 18 samosas). At the top of one strip add 1 tbsp. of cooled samosa filling. Fold top left corner downwards to meet right-side of pastry to create a triangle shape. Press firmly on the edges to seal the sides of the pastry and using a sharp knife cut across the bottom. Continue with remaining filling.

Step 7
Place on baking sheet and cook for 15-20 minutes until golden brown in colour. Serve with Tangy-sweet tamarind chutney.


To get a nice sheen on top of samosas, brush with egg wash before baking.