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Published on by Helen Best-Shaw 16 Comments
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Today I’ve got a recipe for you for when you want to order an Indian takeout, but it is the end of the month and you are waiting for payday.
These crispy samosas are incredibly easy to make and using shop pilau rice, or leftovers from our easy pilau rice, a packet of filo pastry and some frozen peas. I’ve served them with a spicy, sweet yoghurt dip, but they would be equally good with chilli sauce, chutney or even a flavoured mayonnaise or ketchup. If you use a leftover packet of coriander from the depths of your freezer you can make about 40 of these for £4. These are also perfect for canapes at a party.
These samosas do require a little bit of time, and some origami to put together but once you get into the swing of them they are really quite fun to make, and it is something that older children will enjoy making with you. Adapt the fillings to suit you and your family’s taste; as well as the peas you can add sweetcorn, diced peppers, leftover chicken etc to the filling – just chop everything up finely and mix in well with the rice.
Arrange any spare samosas onto a baking tray, freeze, pack into plastic boxes and then cook from frozen for about 25mins. Or make just a few and use the reminder of the rice to go with a homemade curry, and use the filo as a pie topping, or for simple strudels. 
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Recipe: Baked Rice Samosas
Easy to make crispy baked samosas filled with rice and peas, served with a fruity yoghurt dip.
Servings: 40
Author: Helen Best-Shaw
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Ingredients
For the Samosas
- 2 cups pilau rice (Veetee)
- 1/2 cup frozen peas
- 1 tbs coriander - finely chopped
- 1/2 red chilli - deseeded and finely chopped
- 1 packet filo pastry
- 50 g butter - melted
For the Yoghurt Dip
- 10 cm cucumber - finely diced
- 3 tsp natural yoghurt
- 3 dsp mango chutney
- 2 tsp curry powder - to taste
- Chilli and coriander - to taste
Instructions
For the Samosas
Mix the Veetee rice, peas, coriander and chilli together in a bowl.
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Take one strip of filo and brush it with melted butter, put a teaspoon of the rice mix onto the pastry and fold it up into a triangle shape, following the photos below. Add some extra butter to stick the flap down.
Carefully place the finished samosa onto a baking tray.
Once you have finished folding brush all the samosas with melted butter, turn them over and brush with butter again.
Bake at 180C fan / 200C / Gas 6 for 15 - 20 minutes until golden brown and crisp.
For the Yoghurt Dip
Sprinkle the chopped cucumber with salt to draw out some of the liquid and leave in a sieve for 10 minutes.
Mix all the other ingredients together, add extra chopped chilli and curry powder is desired.
Place the cucumber onto a clean tea towel and give it a really good squeeze to dry out the cucumber out a little.
Stir the cucumber into the yoghurt dip.
Serve immediately with the freshly baked samosas.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Course: Snack
Cuisine: Indian
Keyword: Baked Rice Samosas, samosas
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Recipe commissioned by Veetee Rice. All opinions our own
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Reader Interactions
Comments
Ceri
I’m always waiting for pay day so this is a great idea. I’m wondering if this would work nicely in rice paper wraps since I can’t eat normal pastry. Filling looks totally delicious – as does the dip!Reply
Helen
It might work Ceri, I have some rice paper wraps so will give it a try.
Reply
Emily
Looks and sounds great Helen! I’ll be posting my recipe soon so will be sure to link up :)Reply
Helen
Looking forward to seeing your recipe Emily!
Reply
Choclette
Ooh rice wrapped in pastry what a splendid idea. I find making these triangles quite therapeutic and the result is always so good.Reply
Helen
Double carbs! I agree, it is really therapeutic.
Reply
Rhian Westbury
These look super yummy and apart from the little bit of pasty can be made quite healthy. I might have to give these ones a go. xReply
Helen
I think that it is such a small amount of pastry it really does not matter, and they are baked, rather than deep fried.
Reply
Ami
These look so great, I am definitely going to have to give making these a go! They look so simple but so delicious. Great recipe xReply
Helen
Easy and frugal too Amy!
Reply
Ruth Scott
A non-greasy samosa is such a good idea. I think it’s worth experimenting with fillings, and using pre-cooked rice is nice and quick.Reply
Helen
Isn’t it? It means you can eat them more easily with your fingers. We have been having them once a week.
Reply
Jan @GlugofOil
What a great idea Helen! Have to say Veetee rice not only tastes good but is very convenient too.Reply
Helen
I am super impressed with it. It is something that I’ll be buying.
Reply
Tina Jui | The Worktop
Oh, I love Indian delivery in London so much that I’ve never even thought of making samosas at home. I love how you’ve made it seem so simple – I’ll have to give it a try now!Reply
Helen
I agree the delivery Tina, but the samosas are easy and so cheap to make.
Reply
