SOUTHWESTERN POTATO PHYLLO SAMOSAS
Ready, Set, Cook: Special Edition Contest Entry: One of my favorite appetizers is the spiced Indian potato stuffed samosa. I wanted to make a healthier version but wanted to try one with southwestern flavors. This samosa tastes a southwestern twice baked potato. Buen provecho.
Provided by shahill_12125547
Categories Potato
Time 55m
Yield 48 Samosas, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F In medium bowl mix mashed potatoes with the next 10 ingredients (corn through pepper); blending to combine thoroughly. Set aside.
- Unwrap and unroll 1 tube of phyllo dough. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered. While working quickly, place 1 sheet on work surface with long side facing you. Spray lightly but thoroughly with butter flavored cooking spray. Lay a second sheet on top; spraying with additional cooking spray. Cut stacked sheets into 5 equal strips (about 2.8-inch wide). Place 1 tablespoon filling about 1" from corner of each strip. Fold one corner of phyllo diagonally over filling to opposite edge to form a neat triangle. Continue folding strip, maintaining triangle shape (like a flag). Spray outside of each triangle with cooking spray. Place triangles seam side down on ungreased cookie sheet 1" apart. Cover with plastic wrap while making remaining samosas.
- Repeat stacking process in same manner with remaining phyllo until filling is used up. (may need to go into second roll of dough if any sheets tear or dry out).
- Bake in preheated 350º F oven for 20 to 25 minutes or until golden brown and crisp all over. Transfer to a rack to cool slightly. Serve hot.
POTATO & PEA SAMOSAS (VEGAN)
This is a mild samosa suitable for children, while maintaining a flavor adults also love. My kids love it with some ketchup for dipping, while adults could enjoy it with an Indian dipping sauce such as plum or mango.
Provided by HippieVeganMamaTo5
Categories Lunch/Snacks
Time 50m
Yield 12 samosas, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium saucepan boil water.
- Add potatoes and frozen peas.
- Cook until potatoes are tender, about 15 minutes.
- Drain, rinse with cold water and set aside.
- Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
- Add onions and garlic and saute until onions are soft, about 5 minutes.
- Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger.
- Remove from heat and stir in potatoes and peas.
- Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half.
- Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet.
- Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other.
- Repeat for remaining phyllo sheets and potato mixture.
- Heat oil for frying, approximately half an inch in bottom of pan.
- Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown.
- Drain on paper towel while cooking the rest.
- Serve warm.
Nutrition Facts : Calories 404.6, Fat 7.6, SaturatedFat 1.4, Sodium 956.3, Carbohydrate 73.3, Fiber 8.9, Sugar 6.5, Protein 11.8
SPINACH AND POTATO PHYLLO SAMOSAS
Samosas that are a little different. These savory morsels are perfect for pre-dinner appetizers or as a side dish with an Indian buffet. Serve them with your favorite mint chutney - there are several recipes already on Zaar. If you wish, the samosa filling may be made one day ahead, then chilled and kept covered in the refrigerator. From Gourmet Magazine.
Provided by Daydream
Categories Spinach
Time 50m
Yield 25 samosas
Number Of Ingredients 14
Steps:
- Stack the thawed phyllo pastry between 2 sheets of waxed paper, cover with a damp kitchen towel, and set aside.
- Simmer the potatoes in salted water until just tender, about 12 minutes, then drain and cut into 1/4-inch cubes.
- Set the potatoes aside.
- Heat a heavy skillet over moderate heat, and then add the fennel seeds, cumin, and turmeric.
- Dry roast the spices for about 2 minutes, stirring occasionally, and taking care not to burn them.
- When the spices are fragrant and darker in colour, add the oil, onion, chilies, gingerroot, and garlic, and cook, stirring, until the onion is softened.
- Now add the potatoes and spinach to the skillet and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes.
- Season to your taste with salt and pepper, then set aside to cool.
- Heat oven to 400F and lightly grease a baking sheet.
- To assemble samosas, place a sheet of phyllo dough on a flat surface with the long side facing you, and brush lightly with melted butter.
- Top with a second phyllo sheet and brush that lightly with butter also.
- Cut the stacked phyllo crosswise into 5 strips, each approximately 12" by 3 1/2" inches.
- Put 1 heaping teaspoon of potato/spinach filling near one corner of each strip.
- Fold the corner of phyllo over to enclose filling and form a triangle.
- Continue folding the pastry strip, maintaining a triangle shape.
- Place samosa, seam side down, on a baking sheet and cover with plastic wrap.
- Continue making the samosas with the remaining phyllo and filling in the same manner.
- You can prepare the samosas up to this point, six hours ahead of cooking - keep them covered, in the refrigerator.
- Bake the samosas in middle of oven until golden brown, about 10 minutes.
- Garnish samosas with mint and serve warm with mint chutney.
Nutrition Facts : Calories 90, Fat 6.5, SaturatedFat 2.8, Cholesterol 9.8, Sodium 78.6, Carbohydrate 7.1, Fiber 0.9, Sugar 0.4, Protein 1.4
POTATO SAMOSA PHYLLO TRIANGLES
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the filling of garam-masala-spiced potatoes and peas is quite traditional. They bake up light and crisp, ready for a dip in chutney or raita. Serve these samosas with a salad for a vegetarian main course, or make smaller ones as appetizers.
Provided by Lillian Chou
Categories Potato Appetizer Side Bake Cocktail Party Vegan Party Potluck Phyllo/Puff Pastry Dough Cumin Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
- Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #snacks #potatoes #vegetables #indian #dinner-party #holiday-event #inexpensive #simply-potatoes
You'll also love