Recipe: Baked Rice Samosas

Ingredients

• 400 g (2 cups)pilau rice
• 75 g (½ cup)frozen peas
• 1 tbspfinely chopped coriander
• ½red chilli, deseeded and finely chopped
• 1 packetfilo pastry
• 50 gbutter, melted
• 10 cmcucumber, finely diced
• 3 tspnatural yoghurt
• 3 dessertspoonsmango chutney
• 2 tspcurry powder, to taste
• to tastechilli and coriander

Instructions

1. 1

   Mix the filling

   For the samosas, combine the pilau rice, peas, chopped coriander and chilli in a bowl.

2. 2

   Cut the pastry

   Unroll the filo and cut it into strips about 6 cm wide and 24 cm long. Cover the pastry you are not using with a damp tea towel so it does not dry out and crack.

3. 3

   Fold the samosas

   Brush one strip of filo with melted butter and place a teaspoon of rice mixture on it. Fold the pastry into a triangle, adding a little extra butter to seal the final flap.

4. 4

   Arrange on a tray

   Carefully place each folded samosa on a baking tray.

5. 5

   Brush with butter

   When all the samosas are folded, brush them with melted butter, turn them over and brush the other side.

6. 6

   Bake until crisp

   Bake at 180°C fan (200°C conventional, Gas Mark 6) for 15–20 minutes, until golden brown and crisp.

7. 7

   Drain the cucumber

   For the yoghurt dip, sprinkle the diced cucumber with salt and leave it in a sieve for 10 minutes to release some liquid.

8. 8

   Mix the dip

   Combine the remaining dip ingredients, adding extra chopped chilli and curry powder if desired.

9. 9

   Squeeze it dry

   Put the cucumber on a clean tea towel and squeeze out some of its liquid.

10. 10

    Finish and serve

    Stir the cucumber into the yoghurt dip and serve it immediately with the freshly baked samosas.

What are baked rice samosas?

Samosas are filled pastries associated with the cuisines of South Asia, commonly shaped into triangles and cooked until crisp. This version uses filo rather than a thicker pastry and is baked instead of deep-fried.

Pilau rice, peas, chilli and coriander make a quick, savoury filling. The mango chutney in the yoghurt dip brings a fruity contrast to the crisp pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 43 calories, 1g protein, 7g carbs, 1g fat.

The filo and rice provide most of the carbohydrate, while the butter supplies most of the fat; the peas and yoghurt add a little protein. Pair a few samosas with a generous salad or other vegetables for a more rounded plate.

The rice and pea filling

Rice: the recipe uses ready-made pilau rice, so the filling can be mixed without cooking a separate batch. If the rice is clumped, loosen it gently before combining it with the other filling ingredients.

Peas: frozen peas go straight into the mixture. Their small size helps them sit neatly inside the folded pastry.

Keep filo covered

Filo dries quickly when exposed to air, which can make it brittle and prone to cracking as you fold. Keep the unused sheets covered with a damp tea towel while you work.

Butter: brush each strip lightly, then use a little extra to secure the flap. Brush both sides of the assembled samosas before baking for an even, golden finish.

Getting the triangle right

Filling: use about a teaspoon per strip, keeping it away from the edges so the pastry can fold around it. Too much filling can make the seams difficult to close.

Folding: bring one corner across the filling to form a triangle, then continue folding the triangle along the strip. Seal the final flap with butter and place the samosa carefully on the tray.

When they are ready

Colour: bake at 180°C fan (200°C conventional, Gas Mark 6) for 15–20 minutes. Look for a golden-brown surface and crisp pastry rather than relying on the timer alone.

Spacing: arrange the samosas on the tray with a little room around them so the hot air can reach the sides. If your tray is crowded, bake them in batches.

A balanced fruity dip

Cucumber: salting it and leaving it in a sieve for 10 minutes draws out some liquid. Squeeze it in a clean tea towel before adding it to the dip to help keep the yoghurt from becoming watery.

Flavour: yoghurt softens the sweetness of the mango chutney, while curry powder and optional extra chilli add warmth. Taste the mixture and adjust those seasonings to your liking.

Serving ideas

Serve the samosas as soon as they come out of the oven, with the cucumber yoghurt dip alongside. They also work as part of a larger spread with a fresh salad or other small savoury dishes.

For a party, arrange the dip in a separate bowl so the pastry stays crisp. Keep any extra dip chilled until serving.

Recipe notes & tips

• Keep the unused filo covered with a damp tea towel while folding.
• Use only about a teaspoon of filling for each strip so the pastry can close neatly.
• Brush the final flap with butter to help it stay sealed.
• Squeeze the salted cucumber well before stirring it into the dip.
• Check for a golden, crisp finish from 15 minutes onwards.

Variations

• More heat: add extra chopped chilli to the rice mixture or dip.
• Herb change: use extra coriander in the filling for a more pronounced herbal flavour.
• Milder dip: leave out the optional extra chilli and curry powder.
• Extra fruity dip: adjust the mango chutney to taste.
• Different filling: replace some of the peas with another small cooked vegetable, keeping the filling amount modest.

Common mistakes to avoid

• Filo drying out: cover the sheets you are not using with a damp tea towel.
• Overfilling: use about a teaspoon of mixture so the pastry folds and seals easily.
• Loose seams: brush the final flap with a little extra melted butter.
• Watery dip: salt, drain and squeeze the cucumber before mixing it with the yoghurt.
• Pale pastry: bake until the samosas are golden and crisp, allowing up to 20 minutes.

How to store

Store leftover samosas in an airtight container in the fridge for up to 2 days, with the dip kept separately. Reheat the samosas in an oven until hot and crisp; the dip is best served chilled.

Frequently asked questions