Biting into your first samosa: a memory that never leaves you – the audible crunch through the pastry is followed by the warm comforting oozing of a spicy filling that envelopes not just your mouth, but all your senses. The passion with which these little parcels of sensory excitement are made can be experienced to it’s highest when eaten fresh from the hot oil that they are fried in – suddenly it’s certain; a samosa is something you will be eating for a life time.

I will always remember my first memory - the delicious little parcels of flavour I bought when we were in school, from the road-side vendor – but being deep fried and overly spicy, these were never really anything more than just a treat. Your local South Asian takeaway would offer deep fried, rich, samosas but, these are a healthier option, instead of deep frying these canape samosas, I have brushed these with butter and baked them in the oven. The mixture is a fusion of Iranian and Pakistani flavours – as fresh pomegranate is something we always consider added to sweet dishes, here it imparts a rather sweet tart flavour that compliments the simplicity of ricotta and take the edge of the heat of the green chilli – the poppy seeds add a delicious texture. The saffron adds a beautiful distinctive depth of flavour. These are great served as parties with drinks or savoured with your afternoon chai and are busting with flavour, even great without any dip or sauce!


Preparation time: 20 minutes

Cooking time: 15 minutes

Total time: 35

Serves: makes about 12 samosas

Filling ingredients:

250 g ricotta, salted

50 g pomegranate

2-4 green chillis, chopped finely

1 tsp dry roasted whole cumin seeds

1 tbsp chopped coriander

1 pinch of saffron, crushed in a mortar and pestle

Sea salt flakes

Main ingredients:

12 samosa pastry leaves, cut into half

1 tbsp black poppy seeds

1 tbsp butter, softened

1/4 cup oil


Baking tray

Parchment / baking paper

Basting brush

1. Heat oven to 200 degrees C.

2. Prepare the mixture but combining all the filling ingredients together in a bowl.

3. Melt the butter. Place a sheet of samosa pastry and using the basting brush, brush the pastry with very little melted butter on both sides. Place 1 tsp of the filling on one side of the pastry and fold to the opposite to make a triangle. Continue by folding to opposite sides until the end – place on a baking paper sheet (which is placed on a baking tray), Fold end and ensure that it sticks to close the samosas. Continue until all samosas are folded.

4. Sprinkle poppy seeds and salt on top of samosas and place the baking tray into the oven and cook for 10-12 minutes until light brown. If you wish to deep dry you can sprinkle the topping after frying.