Easy Puff Pastry Samosas [Video]
Puff Pastry Samosa is an easy to make a delicious appetizer or snack with a crispy and golden flaky texture on the outside and a savory filling on the inside. These puff samosas are the perfect finger food for your holiday gatherings (Christmas, Diwali, or Thanksgiving), your next weekend party, picnics, potlucks, or any game night (Superbowl, football).
Servings: 18 Samosas
Equipment
- 1 Baking tray
Ingredients
- 2 sheets puff pastry (I use Pepperidge Farm)
- 3 potatoes
- 1 onion finely chopped
- 2 cloves garlic chopped
- 1 green chile / Serrano pepper chopped
- ½ Tbsp ginger grated
- ½ cup frozen green peas
- 2 Tbsp cilantro or coriander leaves chopped
- ¾ tsp red chile powder
- ¼ tsp turmeric powder (optional)
- black pepper to taste
- salt to taste
- 1 Tbsp vegetable oil
- 1 egg This gives a beautiful golden color and gloss on top. You can skip this or brush with butter or oil
Instructions
Thaw Puff Pastry Sheets
- Follow the instructions on the pastry sheets box to thaw the sheets. I thawed them for 45 minutes at room temperature.
Make the filling for samosa
- During the Puff Pastry Sheets thaw, you can prepare the filling. You can also check the filling recipe that I made for traditional samosa with video here.
- Peel the potatoes cut them into cubes and microwave for 5 minutes, and then mash it. (You can cook the potatoes any way desired. Check the tip section)
- Heat oil in a pan. Add onion, garlic, green chili, and ginger with a pinch of salt and saute till onions become translucent.
- Add mashed potatoes, green peas, cilantro, red chili powder, turmeric powder, pepper powder, and salt to taste and mix well for a minute. Switch off the flame.
How to fold samosa with puff pastry and bake them?
- Whisk the egg and keep it aside. You can use butter or oil or skip this altogether. The top will look dry, but there is no compromise on taste.
- Preheat the oven to 400℉
- Once the sheets are thawed, using a rolling pin, roll it to 12 * 12-inch square.
- Cut them into nine squares of 4 * 4 inches each and brush the edges with egg wash. (you can even mix 1 tablespoon of flour with 2 tablespoon of water and use it instead of egg)
- Place a tablespoon of the potato mixture at the center of each square and fold the pastry over the filling to form a triangle.
- Using a fork, crimp to seal the edges. Place this on a baking tray.
- Eggwash top of each samosa. This will give it a beautiful shiny golden look.
- Bake for about 18 minutes or until it is golden brown.
- Serve with tomato ketchup or sweet dates tamarind chutney, and spicy mint chutney, and enjoy.
Notes
- Vary the amount of spiciness in the potato filling as desired. You can add ½ teaspoon each of coriander powder, garam masala powder, amchur powder, and a pinch of hing if desired to give an Indian street-style taste to your samosa.
- You can cook potato cubes in boiling water for 15 to 20 minutes, or pressure cook them for 2 whistles.
- I love samosa with potatoes and peas. You can add vegetables like mashed beetroot, carrots, capsicum, sauteed mushrooms, grated paneer, etc.
- You can fill it with ground meat like beef, chicken, and lamb, along with vegetables.
Storage Suggestions
There will hardly be any leftovers because these are highly addictive, and one is never enough. But if there are, you can store it in an airtight container and refrigerate it. Reheat at 350 degrees until it is heated through.Make ahead Instructions
- You can fill the puff pastry sheets with the filling and arrange them in a baking pan and refrigerate them for a day or
- Place them in a baking tray and freeze for 1 hour. Once they turn hard, transfer them to a zip-loc bag and keep them in the freezer for up to 2 months—Bake when you are ready to serve.
Puff Pastry Samosa Using an Air Fryer
- You can also bake these in your air fryer. Preheat your air fryer to 350 degrees F or 180 C. Arrange them on a single layer in your air fryer basket.
- Air fry for 5 to 6 minutes. Flip and cook on another side for another 3 minutes or until it looks golden brown.