BOSH! authors Henry Firth & Ian Theasby share their crowd-pleasing Vegan Frying Pan Samosa Pie from their new book, Speedy BOSH!

This dish has all the flavours of our favourite Indian snack in a giant pie. What’s not to like? Seriously. Potato, cauliflower and peas form the main bulk of the filling and the spice profile is simple, familiar and very effective. The top of the pie is made from crispy, crunchy, shop-bought filo pastry, which makes this pie look as good as it tastes. If you like samosas, you need to give this a go!


6 sheets filo pastry 

vegetable oil, for brushing

nigella seeds, for sprinkling  

For the filling 

2 baking potatoes 

1 small cauliflower (or ½ large cauliflower)

1 tbsp vegetable oil 

1 fresh green chilli 

2 garlic cloves 

thumb-sized piece of fresh ginger 

1 tbsp curry powder 

2 tsp ground turmeric 

1 tsp fennel seeds 

350ml vegetable stock  

175g frozen peas 

small bunch of fresh coriander

1 lime

salt and black pepper

To serve 

coconut yoghurt

Preheat oven to 200°C • Large microwaveable bowl • Clingfilm • Microwave • Pastry brush • Baking tray • Large frying pan with lid • Microplane or fine grater 


Cook the potatoes • Peel and roughly chop the potatoes into 2cm chunks • Tip into a large microwaveable bowl and cover with clingfilm • Microwave on high for 4–6 minutes

Cook the cauliflower • Roughly chop the cauliflower florets into bite-sized chunks • Add to the bowl with the partially cooked potatoes and microwave for a further 6 minutes

Meanwhile, bake the pastry • Take one sheet of filo and brush it with vegetable oil, then sprinkle with nigella seeds • Scrunch it up and place it on the baking tray • Repeat with the rest of the pastry • Bake in the oven for 6–8 minutes until golden, keeping an eye on them – they can turn from golden to brown very quickly!

Make the filling • Add the tablespoon of vegetable oil to the frying pan and place it over a high heat • Chop the green chilli, removing the seeds if you don’t like too much heat • Peel the garlic • Grate the garlic and ginger directly into the pan • Add the green chilli to the pan along with a pinch of salt • Add the curry powder, turmeric and fennel seeds, then tip in the cooked cauliflower and potato chunks • Stir to coat in the spices • Add the stock and season well • Cover the pan and cook for 2–3 minutes • Take off the lid and use a fork or potato masher to lightly smush the mixture • Add the peas to the pan and cook for 2 minutes, then remove from the heat • Roughly chop the coriander and stir it through the mixture • Halve the lime and squeeze in the juice, then stir it through 

Assemble • Top the frying pan with the filo scrunches and bring it to the table • Serve straight from the pan with a spoonful of coconut yoghurt

Speedy BOSH! by Henry Firth & Ian Theasby (HQ, HarperCollins)

Food photography: Lizzie Mayson