Samosa is a stuffed, deep-fried Indian appetizer that goes well with Chai Tea or Coffee. The stuffing is savory and can be either meat or vegetables. Ever since I discovered puff pastry about a decade ago , I have experimented many dishes using it and this baked variation is a success story. The baked samosa tastes so good every time that I don't miss the deep-fried authentic version of it.For the stuffing, I modified a recipe from Madhur Jaffrey's Indian Cooking. These days I make them mini-sized to tempt my son into trying it.
For the Pastry:
For the Pastry:
- Pepperidge Farms Puff pastry - 1 sheet, thawed for 25-30mins
- Egg - 1, whisked, for egg wash (optional)
- Red Potatoes - 4, medium, skinned, boiled and roughly smashed
- Yellow Onion - 1, medium, finely chopped
- Frozen Green Peas - 1/4 cup
- Carrot - 1 shredded
- Cilantro - 3 tbsp, finely chopped
- Garam Masala - 1 tsp
- Cumin Seed - 1 tsp
- Black Pepper - 1 tsp, freshly ground
- Lemon Juice - 1 tbsp
- Salt for taste
- Olive oil - 1 tbsp
- Preheat the oven to 350 degrees F.
- In a skillet,heat oil, add cumin seeds and onion. Saute until onions turn brown.
- Add the smashed potato, green peas,grated carrot, garam masala, black pepper and salt. Cover and cook for a couple of minutes.
- Add the lemon juice. Check the flavor before switching off the stove.
- Roll the pastry on a flour-coated surface and cut them into 3 rectangular strips. Then halve the strips and further cut them diagonally. This yields 12 triangular pastry.
- Make a cone with each pastry and fill about a Tbsp or less of the stuffing.Close the top of the cone with sealing the edges with water.
- Arrange them on an oil-sprayed, foil-lined baking tray.
- Quickly give them an egg wash for a golden glow (this step is optional).
- Bake them for 30 minutes.
- Serve it with tomato sauce or tamarind sauce or by itself.