These flaky puff pastry samosas are quickly going to become your favorite new snack! Filled with a spicy potato stuffing and served with a sweet tamarind chutney, these samosa bites are truly delectable.
Who doesn't love samosas? I'm pretty sure its a universal thing to obsessed with these savory snacks. But what I'm not obsessed with is how time consuming it can be to knead samosa dough and shape it into sheets before your samosa can be assembled. So I thought, why not use puff pastry dough? I love paneer puffs but I haven't really seen anyone make samosa puffs. I'm so happy I gave these a try because they turned out absolutely amazing. Crispy, flaky, puff pastry on the outside, with a delicious savory potato filling on the inside.
Small gold potato (~130g)
Peas (to taste/preference)
1/4 c red onion
1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp coriander powder
1/8 tsp haldi
1/8 tsp amchur
1/8 tsp garam masala
Salt (to taste)
1 sheet of Pepperidge Farms pastry dough
2 tbsp oil
A few tbsps of water (optional)
Preheat your oven to 425 degrees
Boil/microwave your potatoes until they are cooked thoroughly and break up the potatoes with a fork. Make sure you don't mash them up too much because we still want some chunks of potatoes in our mixture.
In a pan, heat up your oil on a medium heat and then add in your cumin seeds. Sauteé for a few seconds before adding in red onions.
Cook the red onions until they are translucent.
Add in the rest of your spices except for the salt
Add in your potatoes and peas, and if needed, a few tbsp of water, to prevent the mixture from drying out
Add now add in your salt
Cut up your puff pastry sheet into 6 evenly sized rectangular pieces and roll each piece into a cone. Seal the edge of your cone with some water and press firmly.
Fill your cone with the potato stuffing you just made, and then close off the bottom of the cone, once again using water to seal off the edges.
Pop your samosas into the oven for about 22 minutes