All Recipes
Makes: 12-15 SambusasAllergens - Vegan. Contains; Gluten.


  • 1 medium butternut squash peeled, de-seeded and cubed
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 drained tin cooked beans (ie. black beans)
  • 100ml coconut milk
  • 1⁄2 lime
  • Small bunch fresh coriander, chopped
  • Salt and pepper
  • 1 pack of spring roll pastry or filo pastry
  • Water mixed with flour to make a glue
  • Vegetable oil
  • 1 green chilli (optional)

What to do

Preheat the oven to 180c.

  1. Lightly coat butternut squash in oil, roast until soft.
  2. Mash squash, spices and coconut milk in a bowl until fairly smooth, add drained beans and fresh coriander then mix well.
  3. Add lime juice, salt and pepper to taste and leave to cool. Mix in finely chopped green chilli (optional)
  4. In a cup mix a little water and flour mixed to make a runny paste. Open the pastry carefully and only remove two sheets at a time so it doesn’t dry out. Leave the sheets together and cut into 3 equal strips.
  5. Fold the bottom corner of the strip over to make a diamond with a long tail then fold it over again to make a triangle pouch with a short tail. Fill the pouch with the filling then fold the remaining pastry tail over to seal the filling in.
  6. At the end use a little of the glue paste on your finger to stick the end of the pastry down. It should make a fat triangle. Repeat until all the filling is used. You can wrap and freeze the rest of the pastry.
  7. Brush your sambusas with vegetable oil and place them on a baking tray. Bake for around 20 minutes or until they are golden brown