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Le Chaudron recipe
Samoussas légumes au curry
Curried vegetable samosas
⏱ 45 minServes 6Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
12 sheetsbrick pastry
200 g (7 oz)potatoes, finely diced
150 g (5 oz)frozen peas
1yellow onion, sliced
3 clovesgarlic, crushed
1 tbspgrated fresh ginger
2 tspmild curry powder
100 g (3½ oz)melted unsalted butter
1bunch of fresh cilantro
- 12 sheets brick pastry
- 200 g (7 oz) potatoes, finely diced
- 150 g (5 oz) frozen peas
- 1 yellow onion, sliced
- 3 cloves garlic, crushed
- 1 tbsp grated fresh ginger
- 2 tsp mild curry powder
- 100 g (3½ oz) melted unsalted butter
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the sliced onion in a little butter for 5 minutes until soft but not browned.
- Add the crushed garlic, grated ginger and curry powder and stir for 1 minute.
- Add the potatoes, cover and cook for 15 minutes until tender.
- Add the frozen peas and chopped cilantro and cook 3 minutes more.
- Cut the pastry sheets in half lengthwise into strips.
- Put a spoonful of filling at the end of each strip and fold over and over into a triangle.
- Brush with melted butter and bake for 15 minutes at 200°C (400°F) convection until golden.
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