Lentil Pumpkin Samosas








Preparation Time



minutes Oven

Cooking Time

  • ½ tbsp olive oil
  • 1 cup (150 g) kent pumpkin, peeled, cut into 1cm diced cubes
  • 1 cup (150 g) white potato, peeled, cut into 1cm diced cubes
  • 1 tsp salt flakes
  • 1 x 400 g can lentils, drained and rinsed
  • 1 x 285 g sachet KEEN'S Creamy Mild Chicken Curry Meal Base
  • 5 x sheets frozen puff pastry, thawed
  • 1 egg, whisked
  • To Serve (optional) - choose 1 or more
  • Tamarind chutney, store-bought
  • Coriander chutney, store-bought
  • Mango chutney, store-bought
  • Tomato chutney, store-bought
  1. Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
  2. Heat oil in a pan over medium-high heat. Add pumpkin and potato to pan and season with salt. Cook for 3-4 minutes or until lightly browned and tender, stirring regularly.
  3. Reduce heat to low. Add lentils and the Keen's meal base to pan and stir through until well mixed. Simmer for a further minute. Remove from heat and let cool completely.
  4. To make samosas, cut each pastry sheet into 4 squares. Working one small square at a time, place 1 tablespoon of curry mixture in the bottom corner. Fold over diagonally to create a triangle shape and seal firmly with the back of a fork. Place onto prepared tray. Repeat for all pastry sheets. Before cooking, generously brush the tops of each samosa with egg wash.
  5. Bake for 20-25 minutes, or until puffed and golden. Serve with your choice of chutneys.
Recipe Tip

Tamarind Dipping Sauce is a popular condiment to serve alongside samosas, which has a sweet and sour flavour, nicely cutting through the rich flaky pastry.
Make samosa mix ahead of time and keep refrigerated for up to 5-7 days, or frozen for up to 1 month. It will be ready to go for a quick snack or starter.
Cooked samosas will keep for up to 5-7 days refrigerated if made the same day as the filling.

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