Image supplied by Red Carnation

In lockdown? Make samosas just like The Oyster Box Hotel’s chef

(Partner Content) Lockdown doesn’t mean that you need to do away with culinary treats. Follow these easy steps to make samosas like an award-winning chef.


Image supplied by Red Carnation

Ever cooked your own samosas? Now is as good a time as any to try…

The team at the Red Carnation hotel collection have a blog with some of their best ideas for during lockdown. Just because you can’t visit one of their hotels for a meal, it doesn’t mean you can’t treat yourself to some of their hotels’ delicious signature dishes. 

Flavourful and crispy, samosas are some of the most famous Indian snacks. The bite-sized treats are thought to have been around since the 13th century, and can be filled with both meat and vegetables. 

Traditionally, ingredients vary from region to region, but head chef at The Oyster Box Hotel Kevin Joseph’s vegetable samosa recipe is the perfect lockdown meal. 

Make your own delectable samosas

All of the ingredients are considered ‘essential food items’ and should be available from your local supermarket. Remember to shop responsibly, and to take the necessary precautions when out and about. 

Vegetable samosas – makes 14

In lockdown? Make samosas just like The Oyster Box Hotel’s chef

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Recipe by Caryn Edwards Course: StarterDifficulty: Easy
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  • Filling
  • 2 large potatoes, boiled and roughly mashed

  • 38g frozen peas, thawed

  • 25g cup canned sweetcorn, drained

  • 5ml ground coriander

  • 5ml ground cumin

  • 5ml dry mango powder

  • 1/2 small onion, finely chopped

  • 1 fresh green chilli, finely chopped

  • 15ml coriander leaves, chopped

  • Juice of 1/2 lemon

  • Salt to taste

  • Pastry
  • 7 sheets of filo pastry, thawed and wrapped in a damp dishtowel

  • Oil for brushing the pastries


  • Preheat the oven to 200°C. Cut each sheet of filo pastry in half lengthways and fold each piece in half lengthways to give 28 thin strips. Lightly brush with oil.
  • Toss all the filling ingredients together in a large mixing bowl until they are well blended. Adjust the seasoning with salt and lemon juice if necessary.
  • Using one strip of the pastry at a time, place 15ml of the filling mixture at one end and fold the pastry diagonally over. Continue folding into a triangle shape. Brush the samosas with oil. Bake for 10 – 15 minutes, until golden brown or deep fry.


  • Cooking tip: work with one or two sheets of filo pastry at a time and keep the rest covered with a damp dishtowel to prevent them drying out.

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The Red Carnation hotel collection has twenty properties around the world, and offers guests and visitors a five-star experience at each one. Visit their website for more details.