Cocktail Samosa

By • December 1, 2011 • 8 Comments

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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.


  • 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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almost 3 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.


almost 3 years ago Panfusine

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


almost 3 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.


almost 3 years ago Panfusine

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


almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

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


almost 3 years ago Panfusine

Thanks HLA!


almost 3 years ago Panfusine

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


almost 3 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."