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Easy Puff Pastry Vegetable Samosa Recipe

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This Easy Puff Pastry Samosa recipe offers a quick and delicious twist on traditional samosas by using ready-made puff pastry sheets. Filled with a flavorful and spiced potato-pea mixture, these samosas are baked until golden and crispy, perfect for a snack or appetizer.

Ingredients

Puff Pastry

  • 2 Puff Pastry Sheets (I use Pepperidge Farm®)

Filling

  • 3 Potatoes
  • 1 Onion, finely chopped
  • 2 Garlic cloves, chopped
  • 1 Green chile / Serrano pepper, chopped
  • ½ tablespoon Ginger, grated
  • ½ cup Frozen green peas
  • 2 tablespoons Cilantro or Coriander leaves, chopped
  • ¾ teaspoon Red chile powder
  • ¼ teaspoon Turmeric powder (optional)
  • Pepper powder, to taste
  • Salt, to taste
  • 1 tablespoon Vegetable oil

For Brushing

  • 1 Egg (optional – gives a beautiful golden color and gloss; can be substituted with butter or oil, or skipped)

Instructions

  1. Thaw Puff Pastry Sheets: Follow the package instructions to thaw the puff pastry sheets. Typically, they are thawed at room temperature for about 45 minutes until pliable.
  2. Prepare the Filling: Peel and cut the potatoes into cubes. Microwave them for 5 minutes until tender, then mash. Heat vegetable oil in a pan. Add the finely chopped onion, garlic, green chili, grated ginger, and a pinch of salt. Sauté until the onions turn translucent.
  3. Combine Filling Ingredients: To the sautéed mixture, add the mashed potatoes, frozen green peas, chopped cilantro, red chile powder, turmeric powder, pepper powder, and salt to taste. Stir everything together well and cook for another minute. Then turn off the heat and let the filling cool slightly.
  4. Prepare for Assembly: Whisk the egg and keep it aside for brushing. Alternatively, you can skip this step or use butter or oil for brushing the pastry tops.
  5. Preheat Oven: Set your oven to 400°F (200°C) to preheat while assembling the samosas.
  6. Roll and Cut Puff Pastry: Once thawed, roll out the puff pastry sheets to a 12 x 12-inch square. Cut each sheet into nine 4 x 4-inch squares.
  7. Assemble Samosas: Brush the edges of each pastry square lightly with egg wash (or a flour-water mixture as an alternative). Place about one tablespoon of the potato filling in the center of each square. Fold the square over the filling to form a triangle and press the edges together. Crimp the edges using a fork to seal tightly.
  8. Apply Egg Wash: Brush the tops of each samosa with egg wash to give them a shiny, golden finish when baked. If you prefer, you can skip this or use butter/oil instead.
  9. Bake: Arrange the samosas on a baking tray. Bake in the preheated oven for approximately 18 minutes, or until the samosas are puffed up and golden brown.
  10. Serve: Remove from the oven and serve hot with tomato ketchup, sweet dates tamarind chutney, or spicy mint chutney for dipping.

Notes

  • You can cook the potatoes by boiling or steaming instead of microwaving if preferred.
  • If you don’t have puff pastry, samosa wrappers or phyllo dough can be substituted but will change the texture.
  • The egg wash is optional; brushing with butter or oil also helps achieve a golden crust.
  • Adjust the spice level by adding more or less green chili and red chili powder.
  • For a vegan option, skip the egg wash and use a plant-based butter or oil instead.

Find it online: https://marthatasty.com/easy-puff-pastry-vegetable-samosa-recipe/