Not everyone is familiar with samosas, but after trying this easy, budget-friendly version, I’m pretty sure you’ll be hooked! Samosas are a beloved Indian snack with historical roots that trace back to Central Asia and the Middle East. They’re filled with spiced vegetables (or meat, but there are sweet versions, too!) and are either baked or fried. To keep things simple and affordable, I’m using pantry staples, and instead of making a traditional dough from scratch, I’m taking a shortcut with puff pastry. Pair these Easy Puff Pastry Samosas with a chutney, and you’ve got a delicious, flaky snack that’s perfect for sharing (or not!)
These Indian-inspired puff pastry samosas borrow the comforting flavors of classic savory samosas and are filled with a delicious mix of mashed potato, peas, onion, garlic, melty mozzarella, and warm spices. This vegetarian version takes inspiration from traditional recipes, but I’ve simplified things to make them doable on a busy day.
Instead of making a from-scratch samosa dough (which is absolutely delicious, although time-consuming!) I use freezer-friendly puff pastry and bake them as a quick shortcut. You can try frying these, but I recommend baking for easy cleanup. I think they’re a great change from plain old sandwiches in your lunch box, perfect as a holiday appetizer, snack, or that go-to potluck dish everyone ends up asking for!
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Gather and prep all of your ingredients. Preheat your oven to 400°F.
Cook the potato: Pierce one small russet potato on both sides with a fork and place it on a microwavable plate. Microwave on both sides for 5 minutes, then set the potato aside to cool slightly.
This is a quick and easy way to soften and bake a potato without turning the oven on. If preferred, you can bake the potato in the oven or the air fryer or boil it in water (dice it first). Just note these methods will take much longer than using the microwave. You can also use a leftover previously cooked small baked potato (it doesn’t need to be hot when mixed with the other filling ingredients).
Make the filling: Mash the potato in a medium-sized bowl (I left the skin on my potato, but you can remove it if preferred). Now add 1 tsp curry powder, ½ tsp cumin, ½ tsp salt, ¼ cup frozen peas, ½ cup diced onion, 2 minced garlic cloves, and ½ cup shredded mozzarella and fold to combine.
Make the samosas: Roll out your room-temperature puff pastry sheet and cut it into roughly twelve 4×3-inch boxes. I used the Jus-Rol brand of puff pastry, so you might get fewer or more boxes depending on the brand you use.
Now, very gently pull on each box to make them into more of a square shape. Add ¼ cup of the potato mix to each puff pastry square and fold it over in half to make a triangle. Set the triangle-shaped parcels on a parchment-lined baking sheet.
Crimp the edges: Use a fork to carefully crimp and seal the edges of your samosas.
Bake: Brush the tops of each triangle with vegetable oil (1 Tbsp total). You can also use melted butter or an egg wash.
Now place the baking tray into the oven and cook for 15-20 minutes or until golden brown. Let them cool for a few minutes before serving. Enjoy!
I made a simple onion chutney to pair with these homemade samosas, and WOW. It might just be one of my favorite snacks ever. I’ve already made this combo twice this week and don’t see myself stopping anytime soon. 😉 But if onion chutney isn’t your thing, a sweet mango and pineapple chutney would be just as delicious. I also think our tomato relish would be a great match, too.
You can keep these vegetable puff pastry samosas in the fridge for up to 4 days in an airtight container. Reheat them in the oven at 350°F or the microwave if you don’t mind the pastry being softer. You can also freeze them in a freezer-safe container for up to 3 months. Let them thaw in the fridge or reheat from frozen.
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