PEI Potato Samosas

Looking for a quick, all-in-one meal option?  Try these tangy samosas!

Prep Time & Yield

Serves 4-8

Prep Time:  30 mins

3 cups (750 ml) PEI Yukon Gold Mashed Potatoes, cold
2.5 cups (625 ml) All Purpose Flour
1/2 tsp (2 ml) Salt
1 cup (250 ml) Milk or Buttermilk
1 medium Carrot, small diced
1/2 cup (125 ml) Peas, fresh or frozen
1/2 cup (125 ml) Corn, fresh or frozen
1 Shallot, minced
1 tbsp (15 ml) Cumin
1/4 cup (50 ml) Vegetable Oil
to taste Salt and Pepper



1.    Place flour and salt into a bowl; make a well in the center and add the milk.

2.    Mix together with a wooden spoon until a dough begins to form. Remove dough to a lightly  floured counter and knead until a ball is formed. If necessary add extra flour; let rest. 

3.    Combine mashed potatoes, pea, corn, shallots and cumin and season with salt & pepper. 

4.    Roll out samosa dough into a large square or rectangle. Cut into 4-inch by 4-inch squares. 

5.    Place 2 tbsp of the potato mixture into the centre of each square. Fold dough in half over potatoes pressing down to seal edges into a triangular shape .  

6.    Heat a large sauté pan over medium heat; add oil. 

7.    Pan fry the samosas in batches, turning half way through cooking until golden on both sides , approximately 2-3 minutes per side. Serve immediately .


Chef’s Tips:

•    For a healthier option, samosas can be oven baked at 375ºF until golden and heated through. 
•    Serve with an Indian inspired yogurt dip or your favourite dipping sauce.

Nutritional Information

Download Original
*If a more specific format is required, please contact us