Cocktail Samosa

By • December 1, 2011 • 8 Comments



Author Notes: These dainty miniature samosas are a given at most parties and gatherings in India. One bite versions of the regular samosas, I prefer making use of phyllo pastry sheets rather than the regular dough covering since it makes for a quicker baked version. plus, its faster & cleaner than deep frying in batches!Panfusine

Makes ~ 20-25

Potato peas & Paneer filling

  • 1 medium-large idaho potato, boiled & peeled
  • 1/4 cup baby peas, cooked
  • 1/4 cup shredded paneer
  • 1 tablespoon finely chopped cilantro
  • 1/4-1/2 teaspoon Salt
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon minced ginger root
  • 2 teaspoons Lime juice
  • 2 tablespoons Canola oil
  • 3 teaspoons Roughly crushed Coriander seeds
  1. Crumble the boiled potato. Add to the peas & paneer in a bowl and mash until the veggies are integrated, but not mushy.
  2. Heat the oil till smoking & add the crushed coriander seeds. Stir around till they barely begin turning brown and then add the minced ginger. Stir for ! 5-10 sec and then add the hot tempering mix to the potato mixture Add the Salt, Garam masala,and cilantro and lime juice. Combine to disperse the seasonings evenly in the filling.

Samosa

  • 1/2 package phyllo pastry sheets
  • Oil for brushing
  • Potato, peas & paneer filling
  1. Preheat oven to 350 F.
  2. Thaw the pastry sheets and keep them covered with a moist kitchen towel. Cut each sheet into app. 6 in X 10 in size.
  3. Place a single sheet onto the workspace and brush with oil. Fold longitudinally to get a strip that is 3 in wide.brush the top surface again with oil.
  4. Place 1 tablespoon of filling at one end of the strip. Follow the photographs to fold the pastry & seal.
  5. Lay the samosas on a baking sheet lined with parchment paper and brush the surface with oil. Bake at 350 C for about 15 min or until the surface has turned a light golden brown.
  6. Serve warm with a sweet & sour tamarind chutney or green cilantro mint chutney.
  7. You can prepare the pastries ahead of time, lay them on a baking sheet , cover with plastic wrap, and refrigerate until required. Simply pop into a preheated oven to bake & serve.
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Comments (8) Questions (0)

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Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Panfusine, I am learning such amazing flavor combination, cooking techniques, and presentations from you. Your generosity is incredible. Thank you profoundly. And I grow more vegetarian by the week thanks to many food52-ers.

Dsc_0122.nef-1

over 2 years ago Panfusine

Thanks so much Boulangere..There is soo much I've picked up from everyone @ Food52 this past year as well..

Scan0004

over 2 years ago susan g

I was so drawn to this that I went right to the kitchen (getting late, no plan for dinner) and quickly came up with a fusion version that's going to keep me smiling for the rest of the night. I used a sweet potato (too many on hand), grated hard Jack cheese (no paneer) and laid it on a bed of cooked Basmati rice. Everything else was the same, and the flavors were perfect. Thanks for the springboard -- next I'll get my act together and follow you.

Dsc_0122.nef-1

over 2 years ago Panfusine

OOH, Sweet potato & Jack cheese sound AWESOME together! Thanks for the inspiration Susan g

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! I love samosas, and I'm much more apt to make a baked version!

Dsc_0122.nef-1

over 2 years ago Panfusine

Thanks HLA!

Dsc_0122.nef-1

over 2 years ago Panfusine

Thanks Mrs. Larkin..I love the term 'pillows' !

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum! love this, panfusine! great photos, too. My mom makes a chicken/cheese version that we call "chicken pillows."