Recipe of the month: Potato, watercress and feta cheese samosas

Chef Will says “Samosas are one of my favourite bites to make from scratch.  With the weather warming up, I thought adding some delicious summery watercress would be a great idea.  It is also highly nutritious and adds a peppery yet smooth edge to dishes. “


(makes 18)

450g potatoes, peeled and chopped

100g watercress, roughly chopped

1 tbsp. chopped fresh mint

200g feta cheese, drained and crumbled

Salt and freshly ground black pepper

6 sheets filo pastry

4 tbsp. olive oil


1. Boil the potatoes for 15 minutes or until just tender.  Drain thoroughly then return to the empty saucepan and dry them out over a gentle heat.  Roughly mash, then stir in the watercress.  Remove from heat and leave to cool before stirring in the feta and mint then seasoning with salt and pepper.

2. Preheat the oven to 200°C / Gas Mark 6.

3. Take a sheet of filo and brush one side lightly with olive oil, then cut  along the length to make 3 roughly even strips.  Place a spoonful of the filling at one end of a pastry on the oiled side of the strip.  Fold the corner of the pastry over the filling so that the top edge of the pastry is now over the right edge.  Take the point of the strip and fold it down towards the bottom of the pastry to from the shape of a triangle.  Continue folding in this way until you reach the end of the strip then brush with a little oil to seal it.  Repeat the process for each of the remaining sheets of filo.

4. Place on a baking sheet and bake for 20min or until crisp and golden.  Serve fresh and warm from the oven.

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