Spiced crab samosas

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These crab samosas are a delicious and original canapé to serve up at any drinks party. Filo pastry gives the samosas a deliciously brittle crunch, without the need for a deep-fryer. The pastry gives way to a moreish sweet and spicy crab filling, flavoured with black mustard seeds, curry leaves and turmeric.

First published in 2018

This inventive twist on the samosa is seriously moreish, especially served with a pot of cooling yoghurt to dip into. They’re made using filo rather than the traditional samosa pastry, for a speedy Christmas canapé version. If you want to use samosa pastry, they will need to be deep-fried rather than baked.





  • Large wet tea towel
  • Pastry brush


Preheat the oven to 200°C/gas mark 6
Over a medium high heat, heat the oil in a frying pan until shimmering and add the mustard seeds and curry leaves. When the mustard seeds start to pop, add the onion and cook until soft, but not coloured. Add the garlic, chilli and ginger and cook for 1 minute while stirring. Add the garam masala and turmeric and continue to cook over a medium heat for 2 minutes, stirring as is cooks. Add the lemon juice and stir again
Allow the mixture to cool then mix into the crab meat and mashed potato. Season to taste
Unroll the pastry and remove a sheet, laying it flat on a chopping board. Leave the rest of the pastry under a damp tea towel to prevent it drying out. Brush the pastry with melted butter and horizontally fold one third towards the middle. Brush with butter again, and fold again, so you have one long strip with 3 layers of pastry
Place a heaped teaspoon of the filling on the bottom left corner of the pastry and fold over into a triangle. Keep folding over in a triangle shape until the pastry is used up, then brush all over with butter and place on a baking tray. Repeat with the remaining ingredients
Bake for 30 minutes, turning halfway through cooking, until golden brown and crisp. Serve with yoghurt to dip

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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