Fiendish Pumpkin Samosa

Fiendish Pumpkin Samosa

Easier than you might think – and they can be made ahead of time! These little parcels are crisp on the outside and deliciously soft and flavoured on the inside. Perfect finger-food packed full of goodness.

Serves: makes 12 samosas

Dietary: suitable for vegans, vegetarians, dairy-free, nut-free

Preparation time: 40 minutes cooking, 15 minutes forming samosas

Cooking time: 15 -18 minutes



450 g pumpkin, peeled, chopped into small dice
1 Tbsp garam masala/ground cumin/coriander – adjust to taste
Seasoning, optional
1 medium onion, finely diced
4 tsp sunflower oil
2 Tbsp pumpkin seeds, preferably toasted
12 sheets fresh filo pastry (about 250g)
2 Tbsp olive oil/ sunflower oil for brushing



  1. Sauté onion, garlic & pumpkin with the spices of your choice (adjust to suit your taste) for about 10 minutes until the pumpkin and onion are soft.
  2. Turn off the heat, and stir in pumpkin seeds.
  3. Pre-heat oven to 180ºC and lightly grease a baking sheet & dampen a tea towel.
  4. Layout filo pastry.
  5. Cut pastry sheets into half length-wise (into long rectangles). Working with a double layer, place 2 Tbsp of filling in one corner and fold into a triangle. cover ‘non-working’ sheets in a damp tea towel to prevent them from drying out
  6. Fold over the long edges into a little border to give a nice firm edge. Place the filling mixture in one corner and fold firmly to form a plump triangle. Brush with a little oil occasionally as you continue folding into a samosa-triangle shape.
  7. Place on greased baking sheet.
  8. Repeat for all 12 samosas.
  9. Bake for 15-18 minutes.


This recipe has been donated by Catherine McNeill



Per serving (1 samosa):
Total calories: 120 kcal
Fat:  4.8 g
Saturated Fat: 0.7 g
Carbohydrate: 16 g
Total sugar: 2.8 g
Fibre: 1.1 g
Protein:  2.9 g
Salt:  0.2 g



  • Traditionally, ghee (clarified butter) would have been used to make samosas. We have used no-nut vegetable oil, e.g. sunflower oil) to reduce saturated fat.
  • Beware that vegetable oils can contain groundnut (peanuts) and may not be safe for those who suffer from peanut allergies.
  • These samosas are baked rather than deep-fried, reducing their total fat content.
  • Pumpkin seeds and certain oils such as rapeseed are a source of omega-3 fats, important for children’s brain and eye development.
  • Pumpkins and pumpkin seeds are good sources of vitamin E.



  • Fresh herbs (e.g. coriander or parsley leaves) could be stirred in just before making the samosas to vary the flavour.
  • Use butternut squash, carrot, sweet potato – or a mixture
  • Peas or sweetcorn could be used to ‘top-up’ the mixture if you don’t have quite enough pumpkin flesh.
  • Try different seeds or a combination. However, avoid sesame seeds as many people allergic to nuts may also be allergic to sesame seeds.
  • If you have leftover mashed potatoes/lentils/rice, use them up in the stuffing mixture.
  • Complete up to end of stage 2. The mixture can be cooled and stored overnight before turning into samosas.


© 2021 The Caroline Walker Trust