Soy samosas with pineapple salsa

By Hope Malau
26 January 2015

If you’ve never enjoyed soy mince, this recipe may just change your mind! And you’ll save money by not using mince meat.

MAKES 20 Preparation: 10 min Cooking: 40 min

Pineapple salsa

  • 1 pineapple, peeled and cubed
  • 2 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • handful of coriander, finely chopped
  • juice of 1 lemon
  • salt and pepper to taste


  • 1 onion, chopped
  • 2 cloves garlic
  • 2 cm ginger, grated
  • 2 green chillies
  • 2,5 ml (½ t) turmeric
  • 5 ml (1 tsp) coriander seeds, toasted and crushed
  • 2,5 ml (½ tsp) cumin seeds, toasted and crushed
  • 250 g soy mince
  • black pepper to taste
  • 400 g phyllo pastry cut into 8 cm-thick strips
  • butter, melted for brushing

Preheat oven to 180 °C

1. SALSA Combine all the ingredients in a bowl, cover and refrigerate until needed.

2. SAMOSAS In an oiled pan sauté the onion over medium heat until soft. Stir in garlic, ginger, chillies and spices. Cook while stirring until fragrant.

3. Stir in the soy mince with 250 ml (1 cup) water and season with black pepper. Simmer for 5 minutes or until thick and allow to cool.

4. Place one strip of phyllo pastry on a working surface, brush with butter and scoop a tablespoon of the filling onto the pastry in one corner. Fold the pastry with the filling into a triangle.

6. Repeat the process until all the mixture has been used.

7. Brush butter over the filled samosas and place on a baking sheet. Bake for 25 minutes or until golden brown. Serve warm or at room temperature with pineapple salsa.

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