Homemade Baked Samosas (2 Ways!)
- Prep 30 minutes
- Cook 15 minutes
- Total 45 minutes
Homemade Baked Samosas (2 Ways!) is a appetizers recipe on Avoteb. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 3 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- half a small white onion
- 1 teaspoon finely-chopped ginger
- 1/4 cup frozen peas
- 1 Tablespoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon chili powder
- 1/4 cup water
- 1.5 pounds Russet or Yukon Gold potatoes, peeled and boiled until soft, then drained and mashed
- 1/4 cup chopped fresh cilantro, plus more for garnish if desired
- 1 package frozen phyllo pastry dough*, thawed
- 6 tablespoons melted butter, for brushing
- 4 (15-count) packages frozen mini phyllo cups*
Method
Warm oil in a large saute pan over medium-a hot burner. Tip in the mustard seeds and fry for about ten seconds, or until they begin to splutter.
Tip in the onion and ginger, and saute for 2 to 3 minutes, stirring occasionally. Tip in the peas, coriander, cumin, chili powder, garam masala and salt. Leave for 2 minutes, stirring occasionally. Then add the potatoes and cilantro, stir to combine, and cook for another 2 minutes. Tip in a few splashes of water (this may be more or less than 1/4 cup) until the mashed potatoes are slightly moist. Taste the mixture and adjust the seasoning as necessary, then remove from heat.
Warm oven to 400 degrees F.
Unroll the phyllo pastry dough, cover with plastic wrap and a damp lightweight towel. Peel off one sheet and keep the remaining dough covered so that it doesn’t dry out. Lay the pastry sheet flat on a clean surface, and brush lightly with melted butter. Fold in one third of the pastry lengthwise towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Set one rounded teaspoon of the filling mixture at one end of the strip. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way making triangles upon triangles until you reach the end of the strip. Brush a little butter on the dough to seal the samosa, and also brush the outer surface so that the outside is lightly coated in butter.
Set the triangle onto a baking sheet and cover with another damp towel while you make the rest of the samosas. Roast in the center of the oven for 20-25 minutes, or until the edges turn golden and crisp, turning halfway through the cooking time.
Plate warm, garnished with extra chopped fresh cilantro if desired.
Spoon about 1 rounded teaspoon of the filling into each mini phyllo cup. You can either serve these immediately, or pop them in a 400-degree oven for a few minutes to warm them up if need be. Plate garnished with extra chopped fresh cilantro if desired.
