Make Ahead

Cocktail Samosa

December  1, 2011
2 Ratings
  • Makes ~ 20-25
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

What You'll Need
  • 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 teaspoons 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
  • Samosa
  • 1/2 package phyllo pastry sheets
  • Oil for brushing
  • Potato, peas & paneer filling
  1. Potato peas & Paneer filling
  2. Crumble the boiled potato. Add to the peas & paneer in a bowl and mash until the veggies are integrated, but not mushy.
  3. 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. Samosa
  2. Preheat oven to 350 F.
  3. Thaw the pastry sheets and keep them covered with a moist kitchen towel. Cut each sheet into app. 6 in X 10 in size.
  4. 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.
  5. Place 1 tablespoon of filling at one end of the strip. Follow the photographs to fold the pastry & seal.
  6. 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.
  7. Serve warm with a sweet & sour tamarind chutney or green cilantro mint chutney.
  8. 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.

See what other Food52ers are saying.

  • boulangere
  • susan g
    susan g
  • hardlikearmour
  • Panfusine
  • mrslarkin
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

8 Reviews

boulangere December 1, 2011
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.
Panfusine December 1, 2011
Thanks so much Boulangere..There is soo much I've picked up from everyone @ Food52 this past year as well..
susan G. December 1, 2011
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.
Panfusine December 1, 2011
OOH, Sweet potato & Jack cheese sound AWESOME together! Thanks for the inspiration Susan g
hardlikearmour December 1, 2011
Yum! I love samosas, and I'm much more apt to make a baked version!
Panfusine December 1, 2011
Thanks HLA!
Panfusine December 1, 2011
Thanks Mrs. Larkin..I love the term 'pillows' !
mrslarkin December 1, 2011
Yum! love this, panfusine! great photos, too. My mom makes a chicken/cheese version that we call "chicken pillows."