Butternut and Feta Samoosas

I see you raise your eyebrows at this one. But trust me it’s a keeper. I first tasted this at a market years ago at the Biscuit Mill in Cape Town. I’ve finally gotten down to recreating the flavour and it’s a winner. This recipe is for the filling only. I used ready-made samoosa purr (pastry sheets) and filled it with this mixture. Hope you like it. Please leave a comment with your feedback.

Butternut and Feta Samoosas Recipe

1 med Butternut peeled, seeded and diced very small, approx 5mm.
150g plain Feta cheese
1 med onion chopped finely
2-3 cloves garlic crushed (I like lots of garlic)
1 tsp coriander seeds crushed
3 Tbsp fresh coriander chopped
1/2 tsp salt or to taste
1/2 tsp cracked black pepper
1/4 tsp fine cinnamon
1/4 to 1/2 tsp red chilli flakes
2 Tbsp Olive Oil

Steam the butternut with a little water in a wide pan or pot on medium heat. Don’t let it become too soft. There must still be a little bite in the pieces and it must hold it’s shape. Otherwise it will just become mash when you mix it. Remove, drain if needed and allow to cool.

Saute the onion, garlic and coriander seeds in olive oil till the onions are translucent. Add this along with all the other ingredients to the cooled butternut. Crumble the feta in but not too finely. Leave chunky bits as well. Allow a few hours for the flavours to meld. Taste and adjust the seasoning if needed. Use this mixture to fill your purr, and fry in medium hot oil till golden brown.


Leave a Reply

Your email address will not be published. Required fields are marked *


  • Can’t say I’ve ever thought of a Butternut samoosa, then I visited the Plant Powered show earlier today (think everything vegan), in its last day at the convention Centre in Cape Town. There I enjoyed a beautiful Butternut samoosa, and of course I’m Googling recipes. Came across this one, which I will definitely try this week. Thank you, Hungry for Halaal!!

    • That’s wonderful to hear Fatima. I also made this samoosa after trying one at a market. I hope you enjoy this recipe and do come back and comment with your thoughts.