Mamta's Kitchen

Vegetable Samosa Sausage Rolls

Samosa Rolls

Mamta Gupta

Samosa is one of the most popular Indian savoury snacks. In UK, it is available from most supermarkets and fast food outlets and has become part of the local cuisine. Although easy, samosas are rather fiddly to make. This version uses ready made Short Curst Pastry or Puff Pastry with a samosa filling. I mostly use the ready-made pastry these days. See Notes for sausage Roll samosa story.


  • 250 gm. shortcrust or puff pastry

  • 125 gm. potatoes, boiled, peeled and finely diced

  • 125 gm. frozen peas

  • 1 onion, peeled and finely chopped

  • 1/2 inch piece ginger, peeled and finely grated or chopped

  • 1 green chilli, finely chopped

  • 1 tbsp. cooking oil

  • 1/2 tsp. cumin seeds

  • A pinch of asafoetida powder

  • 1 tsp. coriander powder

  • 1/2 tsp. dry mango powder or amchoor

  • 1/2 tsp. Garam Masala

  • 1/4 tsp. chilli powder

  • Salt to taste

  • A handful of coriander leaves, finely chopped


  1. Defrost pastry.

  2. Making stuffing:

  3. Heat oil in a pan.

  4. Add cumin seeds and asafoetida. Wait until seeds splutter.

  5. Add onion, ginger and green chillies and fry until onions are golden brown.

  6. Add potatoes, peas and all spices and stir well, to mix spices with vegetables.

  7. Turn heat to medium and cook covered until shiny.

  8. Taste and adjust spices if necessary.

  9. Turn heat off and allow to cool completely.

  10. Add coriander leaves and mix well

  11. Making samosa rolls

  12. Heat oven to 400 F or 200 C (follow instructions on the pastry packet).

  13. Place pastry on a lightly floured board and roll out into a thin oblong. If the oblong is too big for your baking tray, divide it into two oblongs. You can also use ready rolled puff pastry, just roll it out a little thinner.

  14. Place samosa filling in the centre of the pastry, along its entire length, like sausage.

  15. Brush the edges of the pastry with a little beaten egg or milk and fold one edge over the other in the centre, covering the filling, like a long sausage roll. Decorate with small pieces cut from the pastry, to any design you like. here, I have put a chilli shape one the one that is HOT, so I know how to identify them.

  16. Seal edges by pressing gently.

  17. Cut into sausage roll size pieces (approximately 2 inches).

  18. Place on a baking tray, sealed edge down. Brush with a little milk.

  19. Bake in the centre of a hot oven for 15 minutes. Oven times vary, so keep an eye on the

  20. Serve hot with Green Mango Chutney or Tomato Ketchup.


  • Also see Chat Selection.

  • Sausage roll samosa story; When Kavey and her younger sister Neeta were in Junior and Infant schools, we, the 'friends of the school', decided to have a food stall at their summer fair. Indian food was not that commonly liked in those days and people turned their nose up at ginger, garlic and onions in the food. I decided to make sausage rolls from spiced up sausage meat mixed with chopped onion, ginger, garlic, coriander leaves. I was working long hours and did not have much time for making proper samosa pastry etc. This was an easy option. Initially people looked at my 'Indian Sausage Rolls' suspiciously. After first couple of people took a tentative bite or two, the word spread that they were really nice!!! They were all sold out very quickly after that. From then on, I started making sausage rolls with all sort of fillings, including vegetarian and sweet.

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