Pork Mince Samosas

Prep time 30 minutes Cook time 30 minutes

Serves 5 people



  • 2 tbs vegetable oil
  • 1 tsp mustard seeds
  • ½ onion, very finely chopped
  • 1 tbs grated ginger
  • 2 garlic cloves, crushed
  • 350g pork mince
  • 2 tsp garam masala
  • 1/3 cup eggplant pickle, plus extra to serve
  • 200g drained chickpeas
  • ½ cup chopped coriander leaves, plus extra leaves to serve
  • 1/3 cup frozen peas
  • 2 x packs filo pastry
  • 150g unsalted butter, melted
  • Thick Greek-style yoghurt to serve


  1. 1.
    Preheat oven to 200 (180 fan-forced). Line a baking tray with baking paper.
  2. 2.
    For the filling, heat the oil in a frypan over medium high heat. Add the mustard seeds and cook for 10 seconds then add the onion and cook for 3-4 minutes until softened.
  3. 3.
    Add the ginger, garlic and garam masala and cook for 1 minute then add the pork, chickpeas and eggplant pickle and cook for 5-6 minutes until browned all over.
  4. 4.
    Add the coriander and peas and stir through then season to taste and remove from the heat and cool completely.
  5. 5.
    Place 1 sheet of filo pastry onto a flat surface. Brush with a little melted butter. Top with another sheet of filo pastry.
  6. 6.
    Fold over the long edges so they overlap slightly in the middle. The strip of filo should now be 1/3 of its original width.
  7. 7.
    Place 2 tbs filling at 1 short end of 1 filo strip. Fold over to form a triangle. Continue folding, keeping triangle shape to enclose filling.
  8. 8.
    Repeat with remaining filo, butter and filling. Brush with butter and scatter with sesame seeds.
  9. 9.
    Place triangles onto prepared tray. Brush with butter. Bake for 20 minutes, or until golden.
  10. 10.
    Serve with yoghurt, coriander leaves and extra pickle.

General Information

Makes 20