Flaky Baked Samosas

July  9, 2015
5 Ratings
Photo by Bobbi Lin
  • Makes a little over 24 triangles
Author Notes

Throw an apps and zerts party and bring samosas and ice cream to share. Or, make it a party for one and keep the good stuff for yourself. —Kendra Vaculin

What You'll Need
  • 1/2 pound potatoes (I used the sack of new reds I had on hand), peeled and chopped into chunks (just halved is fine if they’re small)
  • 2 big carrots, peeled and chopped into chunks that are about the same size as the potato pieces
  • 2 tablespoons olive oil
  • 1 smallish yellow onion, chopped
  • one 1-inch piece of ginger, peeled and minced
  • 1 teaspoon ground cumin
  • 3/4 cup frozen peas, defrosted
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon garam masala
  • 1 serrano pepper, minced
  • pinch of salt
  • A few sheets (I used two 10- by 15-inch sheets) frozen puff pastry, thawed but still pretty cold (move it from the freezer to the fridge for a few hours before use)
  • Flour for work surface
  • 1 egg, beaten, with a tablespoon of water mixed in
  1. Bring a large pot of salty water to a boil and cook potatoes and carrots for about 10 minutes, until tender. Drain water and mash vegetables with a potato masher or the back of a wooden spoon plus some elbow grease. The mixture can still be a little chunky.
  2. While potatoes and carrots are boiling, heat the olive oil in a pan over medium heat. Add the onion, ginger, and ground cumin and cook for about 5 minutes. Everything about that will smell good.
  3. Dump onion mixture into potato mixture. Add peas, cilantro, mint, garam masala, serrano, and salt. Mix together into a beautiful, chunky, fragrant mush. Allow to cool slightly. Try some with a spoon, no one will know.
  4. Preheat oven to 375° F. Line a baking sheet with parchment paper.
  5. On a lightly floured surface, unfurl a sheet of cold puff pastry and slice it into 3- by 3-inch squares. Roll each square out only slightly with a rolling pin, dollop a generous scoop of filling on one diagonal half, and then fold it into a triangle, one far corner folding up to meet its opposite. Crimp the edge with the tines of a fork to seal. If you run out of pastry but are still left with filling, unfurl the other sheet and continue 'till one resource is spent.
  6. Line up triangles on your baking sheet (may need to work in shifts depending on how big you make your triangles and how big your sheet is!). Brush the tops with a little egg wash and then bake 30 to 40 minutes, until golden. Allow to cool slightly on the sheet, and then move to a wire rack for the remainder of the cooling process.

See what other Food52ers are saying.

  • Kayleigh
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A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

8 Reviews

Kayleigh January 8, 2017
This recipe was the catalyst for me finally signing up for Food52, because I just had to comment on this to say, bravo! What a wonderful recipe. I made these last night along with some channa masala and naan. The samosas were wonderful! The flavors complemented those in the channa masala wonderfully. We ended up dipping the samosas in the channa masala since they worked so well together! I'll definitely be making these again if I want to make more Indian food. Thank you!
Carolyn B. January 4, 2016
Why, is it "not good" to freeze (thawed) puff pastry?
Thank you, CBT
seasonalfeast September 30, 2015
My mom makes these all the time - I thought she invented the method :) if you go to an Indian grocery store, such as Patel Brothers, you can buy frozen puff pastry that is already cut into squares that when folded, make perfect puff pastry samosas. One less step!
Alli M. August 19, 2015
I've made something similar, rolling the puff pastry sheets very thin first, then freezing the filled samosas prior to problems baking them later.
chocolat July 17, 2015
Cool recipe. These are called patties here in India. :)
Tucker &. July 13, 2015
Definitely interested in whether they can be frozen (I can't see why not). Wonderful to have around for dinner, but also great for parties. Yum!
TheFritschKitchen July 13, 2015
Could these be frozen before baking? Sounds like a great weekend project to make a double batch and have some to bake off for dinner at a moments notice!
LDH July 26, 2015
I think I'd bake them, freeze them, then reheat. You don't really want to refreeze puff pastry after it's defrosted. I think baking first will give you a better result.