Best Baked Puff Pastry Samosas Recipes

EASY SAMOSA RECIPE - CHICKEN PUFF PASTRY SNACKS

Steps:

• Heat the oil in a fry pan, add the onion, garlic and ginger and fry over a medium heat for about 5 minutes, or until the onions soften.
• Add the mince and curry powder and stir over high heat until the chicken has brown. As the chicken cooks use a wooden spoon or spatula to break the mince into tiny pieces.
• Add the salt, tomato and cook, covered over low/medium heat for 5 minutes, stirring occasionally.
• Add the diced potato and 3 tablespoons hot water, cooking for 5 minutes more covered or until the potato is cook, add a splash of water if necessary.
• Turn of the heat, taste and adjust the seasoning, then allow to cool completely. Stir in the fresh coriander.
• Preheat the oven to 200°C and line two baking trays with baking paper.
• Use a pastry cutter and cut the puff pastry into 13 cm circles (or use a small plate as a guide). Then cut each circle in half.
• Take one half and fold over to form a cone shape, pinching the straight sides together.
• Spoon about 3 teaspoons of the filling into each cone. Seal the cone, by pinching the top edges together. Place on the prepared trays.
• Place the egg yolk and milk into a small cup and beat together, and brush over the pastry.
• Place in the preheated oven, and bake for 15 - 20 minutes, or until the puff pastry puffs and browns.
• Serve hot, on its own or with mint dip.
• To make the dip, place all the ingredients into the bowl of a small blender and blend until fine. Taste for salt and adjust if necessary. Transfer to a serving bowl.

BAKED PUFF PASTRY SAMOSAS

Steps:

• Cook potatoes (20-25min.), rinse with cold water, peel and mash (leave chunky).
• Heat 2 teaspoons of ghee, add garlic, grated ginger and onion and let fry until translucent. Add spices and let toast for about 30 seconds.
• Add peas and transfer mixture to potatoes.
• Salt and pepper to taste.
• Cut puff pastry into squares (you should get about 16-20).
• Melt the rest of ghee (or butter) and brush the pastry squares.
• Preheat oven to 200°C.
• Fill the pastry squares with a generous teaspoon of potatoefilling and form into triangles. Press ends tightly togehter using your fingers or a fork.
• Brush triangles with ghee.
• Transfer your samosa triangles to a baking tray lined with non-stick baking paper and let bake until golden brown (usually 15-20 min.) at 200°C.

EASY BAKED INDIAN SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

BAKED CHEESY SAMOSA PUFFS

Steps:

• Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
• Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
• Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
• Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
• Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
• Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
• Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
• Serve puffs with ketchup, green chutney, or hot sauce for dipping.