Cheat's Cheesy Veggie Samosa Rolls
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Cheat's Cheesy Veggie Samosa Rolls

with Baby Plum Tomato Salad

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

2 unit(s)


1 unit(s)


1 carton(s)


2 unit(s)

Garlic Clove

80 grams

Mature Cheddar Cheese

(Contains Milk)

50 grams

Korma Curry Paste

(Contains Mustard)

40 grams

Mango Chutney

4 unit(s)

Filo Pastry Sheets

(Contains Cereals containing gluten, Soya)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

100 milliliter(s)

Water for the Veg

½ tsp


1 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)3446 kJ
Energy (kcal)824 kcal
Fat37.5 g
of which saturates11.8 g
Carbohydrate89.1 g
of which sugars30.5 g
Protein27.3 g
Salt4.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Box Grater
Small Bowl
Garlic Press
Large Frying Pan
Baking Tray
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7. 

Trim the carrot, then coarsely grate (no need to peel). Halve, peel and chop the onion into small pieces.

Drain and rinse the chickpeas in a sieve.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Add the carrot and onion to the pan and stir-fry until softened, 6-8 mins. Season with salt and pepper.

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.


Once the veg has softened, add the chickpeas, garlic and korma style paste to the pan. Cook until fragrant, 1-2 mins.

Stir in the the water for the veg (see pantry for amount). Bring to the boil and simmer until the chickpeas are tender, 2-3 mins. Season with salt and pepper. 

Stir through the mango chutney, then remove from the heat.

Using a potato masher, roughly mash half of the chickpeas in the pan until the sauce has thickened. Set aside and allow to cool slightly. 


Unroll the filo sheets (2 per person) and fold each sheet in half widthways to create a rectangle.

Spoon the mixture onto one end of of each rectangle, leaving a 2cm border around the bottom 3 edges. Evenly sprinkle the cheese over the chickpea mixture.

Neatly fold both lengthway sides over the filling, then tightly roll them up like a burrito to enclose the filling.

Transfer the samosa rolls, seam-side down, onto a lined baking tray. Brush with a little oil, then bake on the top shelf until golden brown, 10-15 mins.


Meanwhile, halve the baby plum tomatoes.

In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomatoes and toss to coat.


Just before serving, add the baby leaves to the tomato bowl. Toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Share the veggie samosa rolls between your plates. Add a dollop of mayo (see pantry for amount) for dipping.

Serve the tomato salad alongside.