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Vegetarian Samosas with Mint & Coriander Raita

These Vegetarian Samosas are ridiculously crispy and fragrant, packed full of Quorn Vegetarian Mince, peas and potatoes, then all wrapped up in crispy filo pastry.

Our Punjabi Samosas combine fragrant spices and a kick of chilli, so cool it down with a mint and coriander Raita made with creamy Greek yogurt.

Serve these veggie samosas as side dish or starter, or with a big fresh salad for a tasty main meal!

Serves 14

70 mins

A Little Effort

121 cals
(Per serving)

1.5g of fat

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

Gluten Free

Low in Saturated Fat


High in Protein


  • 200g Quorn Vegetarian Mince
  • 2 cloves garlic
  • 1 brown onion
  • 1 1.5 inch piece of fresh ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp hot chilli powder
  • ½ tsp garam masala
  • ½ tsp turmeric
  • 2 red skinned potatoes
  • 200g frozen garden peas
  • A handful of baby spinach
  • A handful of fresh coriander
  • 1 lemon
  • 1 tsp of vegetable oil plus extra for brushing
  • 1 270g pack of filo pastry (7 sheets)
  • 1 tbsp plain flour

For the Raita:

  • A handful of fresh mint leaves
  • A handful of fresh coriander leaves
  • 200g fat free Greek style yogurt


Make the Samosa Filling:

  1. First make your filling. Peel and finely chop the onion and garlic, then peel and finely grate or chop the ginger. Peel and dice the potatoes into 1cm pieces and add to a bowl of cold water to keep fresh.
  2. Add 1 tsp oil to a large frying pan then add your onion, garlic and ginger. Fry gently on a medium heat until the onions are translucent then add your Quorn Mince. Fry for a couple of minutes then add your spices and give a good stir until everything is coated in the spices.
  3. Drain your potatoes then add to the pan, stir and fry for a couple of minutes then add 400ml of water. Bring to the boil then reduce the heat and simmer for about 10-15 minutes until the potatoes have cooked through and the water has mostly reduced to leave a dry curry.
  4. Finely chop the coriander, including the stalks, and baby spinach and add to the curry along with the peas and the juice from your lemon. Cook for a minute or two then transfer to a bowl and allow to cool.
  5. Once the filling has cooled you can start to assemble your samosas.

Assemble the Samosas:

  1. Preheat your oven to 200°C fan.
  2. Mix the plain flour with a splash of water to make a thick paste. Take a sheet of filo pastry and cut in half lengthways and brush 1cm of the edges with some of your flour paste.
  3. Working left to right, visually divide the strip of filo into squares, then each square into two triangles. Place a couple of spoons of filling in the lower right hand side triangle of your first square section. Fold over the left hand side triangle of the square over the side with the filling, then continue to roll the filled triangle in the remaining pastry, folding up then down each square section of the pastry until you come to the end.
  4. Seal the Samosa, folding over the last bit of pastry then place on a flat baking tray.
  5. Continue to fill the remainder of your Samosas then brush them all with oil and place in the oven baking for about 20 minutes until golden and crispy.

Make the Raita Dip:

  1. To make the Raita, add your coriander, mint and yogurt into a food processor and blitz until the herbs are finely chopped and the mixture is combined. Alternatively finely chop the herbs by hand and mix with the yogurt.

To serve:

  1. Serve the Samosas with the Raita dip and a side of salad.

Chefs tip

If you prefer smaller ‘party’ sized Samosas, cut each piece of filo pastry into 3 lengthways (rather than in half). This would then make around 20 smaller-sized Samosas.

You can also make the filling the day before, allow to cool then cover and chill in the fridge overnight until ready to use.

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