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Puff Pastry Samosa Recipe

Name: Puff Pastry Samosa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20
Ingredients: 2 X puff pastry sheets (make sure it's vegan); 1.5 tablespoons oil (I used avocado oil); 3/4 teaspoon cumin seeds; 3/4 teaspoon fennel seeds; 1 teaspoon crushed coriander seeds; 1 green chili (skip to avoid extra heat); generous pinch of hing (also known as asafoetida); 4 medium potatoes (400 grams, boiled); 1/4 cup green peas; 1 teaspoon coriander powder; 1/2 teaspoon garam masala; 1/2 teaspoon amchur (also known as dried mango powder); 1/4 teaspoon red chili powder; 1 teaspoon salt (or to taste); 4 tablespoons water; 2 tablespoon flour

Cook With Manali

Samosa made easy using store bought puff pastry. An easy vegan appetizer for your Thanksgiving and Holiday menu!

Ingredients

2 X puff pastry sheets (make sure it's vegan)

1.5 tablespoons oil (I used avocado oil)

3/4 teaspoon cumin seeds

3/4 teaspoon fennel seeds

1 teaspoon crushed coriander seeds

1 green chili (skip to avoid extra heat)

generous pinch of hing (also known as asafoetida)

4 medium potatoes (400 grams, boiled)

1/4 cup green peas

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon amchur (also known as dried mango powder)

1/4 teaspoon red chili powder

1 teaspoon salt (or to taste)

4 tablespoons water

2 tablespoon flour

Method

Thaw puff pastry sheets according to instructions on the package.

Pre heat oven to 400 F degrees and line a baking sheet with parchment paper or silione mat. Set aside.

Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and crushed coriander seeds. Saute for few seconds till the seeds sizzle.

Add green chili, hing and saute for few seconds.

Add the boiled potatoes and green peas and mix well.

Now add all the spices- coriander powder, garam masala, amchur and red chili powder. Also add the salt.

Mash everything well using a potato masher or a fork. Remove pan from heat and set aside.

Unroll the thawed puff pastry sheet. Roll it using a rolling pin to form a rectangle.

Mix some flour with water to form a paste and set it aside- we will use this to seal the samosa.

Cut each puff pastry sheet into 4 large circles - around 5 inches in diameter each. Preserve the remaining dough left after cutting out the circles and roll it again and cut circles till all is used.

Cut each circle into 2 parts. Now take one half of the circle and apply water-flour paste on the straight side of the circle.

Fold from one side, as shown in the picture above. Now fold the other side bringing it on top of the first fold to form a cone.

Fill the cone with the prepared potato stuffing, use around 1-2 teaspoons of the filling and remember to not overfill.

Pinch to seal the samosa. Use the water-flour paste here as well, that would make sure the samosa wouldn't open in the oven. Prepare all samosas in similar way.

Place all the prepared samosas on a baking sheet. You should get 18-20 samosas out of the 2 puff pastry sheets.

Bake at 400 F degrees for 20 minutes or till nice golden brown. Serve puff pastry samosa with chutney of your choice!

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