What matters
Dry potato filling is easier to wrap than a creamy sauce. Do not retain cooking water in it.
Air fryer potato pea samosas in a simplified filo version. Cook and cool the filling first, then fold into firmly sealed triangles.
Why this recipe works
This simplified Indian-inspired version uses filo instead of traditional samosa dough. Four triangles make two snack portions. Preparation includes 15 minutes of cooling; a wide basket must hold all pieces without stacking.
Recipe
Air fryer potato pea samosas in a simplified filo version. Cook and cool the filling first, then fold into firmly sealed triangles.
Cut potatoes into 1 cm cubes and boil in the water for about 12 minutes. Add peas and cook another 2 minutes, following their pack directions. Drain and roughly mash.
Fry onion in 4 g oil for about 5 minutes, briefly stirring in spices. Mix with potatoes, peas and salt and cool for 15 minutes.
If required by the manufacturer, preheat for 3 minutes at 180 °C. Layer eight filo strips about 9 × 30 cm into four double strips. Brush thinly with remaining oil. Divide filling and fold tightly into triangles along each strip. Bake with gaps for about 15 minutes at 180 °C.
Check that the undersides are fully baked too. Extend if needed. The filling must be hot; let settle briefly before eating.
Kitchen know-how
Dry potato filling is easier to wrap than a creamy sauce. Do not retain cooking water in it.
Allow two batches in a small basket. The stated cooking time assumes one layer without overlap.
Variations
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
Keep cooking