[tweetmeme source=”VeganChickie”] I guess technically this shouldn’t be called a samosa recipe since I used puff pastry instead of the traditional short-crust pastry. You could use either with success though, so it’s up to you which you choose, in my case the puff pastry was just the only stuff I had in the freezer. Either way, the filling was delicious, really rich and warm and mushroomy.. hmmmm.. I’ll definitely be making this one again. This is the kind of recipe you pull out when the omnivores come to visit, to knock their socks off. This one would also freeze really well if you wanted to make a double batch.

Leek, Mushroom & Lentil Samosas


1 tbs olive oil
2 cloves garlic, minced
1 small leek, chopped
3 cups chopped button mushrooms
1/2 cup vegetable stock
1 tbs mushroom soy sauce
1 tbs hot curry powder
1/3 cup of frozen peas
1/2 400g can of lentils
2 sheets of puff pastry


1. Heat the oil in a medium pan over medium heat, add the garlic and leek and saute until translucent. Add mushrooms and cook for 5 minutes, stirring occasionally, until mushrooms are cooked. Add vegetable stock, soy sauce, curry powder and mix well. Simmer for 5 minutes and then add your peas and lentils. Simmer until most of the moisture has disappeared. Remove from the heat and allow mixture to cool.

2. Preheat the oven to 180 degrees. Cut your puff pastry sheets into 4 equal squares, spoon the mixture onto the middle of the pastry square and then fold the square in half to make a triangle, press the edges of the pastry down with your fingers to seal the edges. The mixture will make approximately 8 samosas, depending on how much mixture you put in each.

3. Place the samosas on a baking tray and bake for 30 minutes.


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