Jersey Royal Potato and Cheddar Cheese Samosas

A delicious twist on the classic samosa, filled with spiced Jersey Royal potatoes and creamy cheddar cheese. Using local Jersey ingredients, these samosas are a flavourful and satisfying snack.

Prep Time

20 minutes

Total Time

45 minutes

Calories

3950 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.12/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Snack

Cuisine:

Jersey•Indian

Mood:

Comfort Food

Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed and roughly chopped)

£2.50

100mlJersey Milk(Full fat)

£0.15

25gJersey Butter(Unsalted)

£0.30

150gMature Cheddar Cheese(Grated)

£1.80

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.10

2tbspFresh Coriander(Chopped)

£0.40

1smallGreen Chilli(Finely chopped (optional, adjust to taste))

£0.20

1tspGinger(Grated)

£0.15

0.5tspTurmeric Powder

£0.05

1tspGaram Masala

£0.10

0.5tspCumin Powder

£0.05

50gFresh Spinach or Kale(Chopped (seasonal local produce))

£0.50

To tasteSalt

£0.01

To tasteBlack Pepper

£0.02

8sheetsSamosa Pastry Sheets(Filo or Spring Roll Pastry, cut into strips for folding)

£2.00

2tbspVegetable Oil(For frying the onion and garlic)

£0.05

1Egg(Beaten, for brushing)

£0.25

Total Cost

£8.93

£1.12 per serving

Instructions

1.
Boil the potatoes: Place the chopped Jersey Royal potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well and mash with the Jersey milk and Jersey butter until smooth.
2.
Sauté the aromatics: While the potatoes are boiling, heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic, grated ginger, and chopped green chilli (if using) and cook for another minute until fragrant.
3.
Spice the filling: Add the turmeric powder, garam masala, and cumin powder to the frying pan and cook for 30 seconds, stirring constantly, until fragrant. Add the chopped spinach/kale and cook until wilted.
4.
Combine the filling: Add the spiced onion mixture to the mashed potatoes, along with the grated cheddar cheese and chopped fresh coriander. Season with salt and pepper to taste. Mix well to combine.
5.
Assemble the samosas: Cut the samosa pastry sheets into long strips (approx. 5cm wide). Take one strip of pastry and place a spoonful of the potato filling at one end. Fold the pastry over the filling to form a triangle. Continue folding the triangle over and over, maintaining the triangular shape, until you reach the end of the pastry strip. Brush the end of the pastry with beaten egg to seal.
6.
Bake the samosas: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Place the assembled samosas on a baking tray lined with parchment paper. Brush the samosas with the remaining beaten egg.
7.
Bake until golden brown: Bake in the preheated oven for 20-25 minutes, or until the samosas are golden brown and crispy. Check occasionally and adjust temperature if necessary to avoid burning
8.
Serve: Remove from the oven and let cool slightly before serving. Serve warm with your favourite chutney or dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (225g)

3950 kcal / 16538 kJ

Carbs

330g

127% of RDA

Fat

230g

329% of RDA

Protein

135g

270% of RDA

Detailed Breakdown

Fibre

35 g

117% of RDA

Sugar

45 g

50% of RDA

Sodium

2300 mg

100% of RDA

Saturated Fat

135 g

675% of RDA

Chef's Tips

Adjust the spice level to your preference. Add more or less green chilli and adjust the amount of garam masala accordingly.

For a richer flavour, use ghee instead of vegetable oil for frying the onions and garlic.

You can also fry the samosas in oil for a more traditional result, but baking is a healthier option.

These samosas can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.

Experiment with other seasonal vegetables such as chopped spring greens or chard alongside the spinach/kale.

Cooking Equipment

Large pot

Frying pan

Baking tray

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the spice level to your preference. Add more or less green chilli and adjust the amount of garam masala accordingly.

For a richer flavour, use ghee instead of vegetable oil for frying the onions and garlic.

You can also fry the samosas in oil for a more traditional result, but baking is a healthier option.

These samosas can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.

Experiment with other seasonal vegetables such as chopped spring greens or chard alongside the spinach/kale.

Jersey Royal Potato and Cheddar Cheese Samosas

Ingredients

Instructions