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Beyond Meat® Samosa 'Pockets'
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Beyond Meat® Samosa 'Pockets'

Beyond Meat® Samosa 'Pockets'

with Mango Chutney and Fresh Salad

Earthy and spiceful Indian flavours come alive in this recipe! This meal is Inspired by a popular Indian street snack, the 'Samosa'. Beyond Meat® is cooked with a fragrant spice mix, peas and potatoes. Tucked inside a pizza dough and baked until steaming and crispy.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes


serving amount

2 piece

Beyond Meat®

340 g

Pizza Dough

(Contains Wheat)

100 g

Red Potato

66 g

Mini Cucumber

56 g

Yellow Onion

56 g

Spring Mix

56 g

Green Peas

4 tbsp

Mango Chutney

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp

Indian Spice Blend

2 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

Not included in your delivery

2 tbsp

All-Purpose Flour*

(Contains Gluten)

2.33 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1080 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate149 g
Sugar36 g
Dietary Fiber11 g
Protein42 g
Cholesterol0 mg
Sodium2340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Spoons
Slotted Spoon
Large Bowl


Prep dough

Before starting, remove pizza dough from fridge and rest in a warm spot for 1 hr.Preheat the oven to 450˚F.Wash and dry all produce. Sprinkle both sides of dough with flour.With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.Stretch each piece of dough into a 5x8-inch round or oval shape.Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: For 4 ppl, use 2 baking sheets.)

Prep and cook filling

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, peel, then cut half the onion (whole for 4 ppl) into 1/4-inch pieces.Cut potatoes into 1/4-inch pieces,When hot, add 1 tbsp (2 tbsp) oil, onions and potatoes. Cook, stirring often, until potatoes are golden-brown and beginning to soften, 3-4 min. Season with salt and pepper.

Cook Beyond Meat®

Add Beyond Meat® patties and peas. Cook, breaking up patties into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Indian Spice Mix, stock powder, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) mango chutney. Cook, stirring often, until fragrant, 30 sec.

Assemble pockets

With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.)Divide Beyond Meat® mixture and spread across the bottom half of each piece of dough. Fold the top half of dough over filling, then crimp edges to seal.Brush 1 tsp oil over each pocket.Using a knife, make one small slit in the top of each pocket.

Bake pockets and finish prep

Bake pockets in the middle of the oven until golden-brown, 14-18 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)While pockets bake, thinly slice cucumber.Add vinegar, 1 tsp (2 tsp) mango chutney and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Once pockets are cooked, remove from the oven and allow to cool, 3-4 min.Add cucumbers and spring mix to the bowl with dressing. Toss to coat.Divide salads and samosa pockets between plates.Serve with remaining mango chutney alongside for dipping.