A fun twist to the classic samosa with these Baked Samosa Puffs
Get ready to love these absolutely delicious Baked Samosa Puffs! Inspired by the rich flavors of traditional samosas, this contemporary twist on a beloved classic will have you savoring every golden, flaky bite. Filled in flaky buttery puff pastry, these puffs are filled with a samosa filling of fragrant spices, hearty potatoes, and savory peas, creating an irresistible medley that's both comforting and so fun. With a satisfyingly crisp exterior giving way to a warm and aromatic filling, these Baked Samosa Puffs are perfect for any occasion, whether as a delightful appetizer for gatherings or a flavorful snack to enjoy at any time of day. So, roll up your sleeves and prepare to elevate your snacking experience with this effortless yet impressive recipe that guarantees to tantalize your taste buds with every mouthwatering bite. these are perfect to make for a party especially if you’re hosting for Diwali.
Happy Cooking!
Servings: 12-16 puffs
Prep Time: 10-15 minutes
Cooking Time: 10-15 mins
Baking Time: 15-20 mins
Total Time: 40-50 mins
Ingredients:
Samosa Filling:
4-5 medium potatoes; boiled, peeled and mashed
1 tbsp Ghee
1/2 tsp Fennel seeds
2 tsp Cumin seeds
2 tsp coriander seeds
1/2 cup green peas
1 tbsp ginger paste
1-3 green chilis finely chopped
1/4 tsp Hing/ asafoetida powder
1/2 tsp Turmeric powder
1/2-1 Red chili powder; I used a mix of Kashmiri chili powder and deghi
1/2 tsp Cumin powder
1/2 tsp Garam masala
1 tsp Coriander powder
1-2 tsp salt as per taste
1/2 tsp sugar
Juice from half a lime
2-3 tbsp chopped coriander leaves
Assembly:
2 sheets/17 oz Puff pastry
Milk to brush or egg wash
Directions:
Samosa filling: In a pan on low-medium heat add ghee. Once warm add the fenned, corander and cumin seeds and let it crackle.
Once they crackle add the peas, ginger paste, and green chilis and saute. Cook for 2-4 minutes till its fragrant and the peas are starting to soften.
Add the spices- coriander, cumin, turmeric, hing, red chili powder, salt and sugar. Cook for 2-3 mins.
Add the potatoes and mix everything well. Cook for 3-5 mins.
Add lemon juice and coriander leaves and mix till combined well.
The samosa filling is ready. Keep aside to cool.
Assembly: You can assemble them into any shape you like. These instructions are for how I did it.
Thaw the puff pastry sheet and preheat oven as per package instructions.
Once thawed, Roll out the sheet, and cut it into 6-8 squares. You want each square to be wide enough to fold over.
Take each square and using a pizza cutter or knife make half of the square into strips as shown in the video. Repeat for all the squares.
Place about 3 tbsp of the samosa filling on each square. Place it on the part that is not cut into strips. Leaving space along the edges.
Fold the strips over the filling over press all the edges down.
You can use a fork to crimp the edges to seal it or press down firmly so it does not open.
Gently pull both the sides downwards to open the strips to give it a nicer look.
Place on a parchment-lined baking tray and brush/spray milk or egg wash.
Bake as per puff pastry package instructions till it’s golden brown all over. I baked it at 400F for 18-20 mins, rotating the tray midway.
Serve immediately with ketchup, chili ketchup, and coriander chutney.
Notes/Tips:
Make sure the filling is cooled or it will make the puff soggy
My favorite puff pastry brand is Pepperidge Farm.
You can even prep the filling from before and keep which saves so much time!
You can assemble and keep them in the fridge and bake them when needed. Make sure they don’t touch each other and are covered well so it doesn’t dry out.
You can reheat them once without drying out.
