Recipe: Baked Samosas

A baked samosa served with chana masala (Indian Chickpea Curry)

Samosas are appetizers that pair well with just about any meal, especially with Indian, Ethiopian, or Mediterranean dishes. They are usually filled with a variety of spices, potatoes, or other vegetables and are either baked or fried. They are wonderful served with chutney.

Mix together the ingredients.

Mix together the mashed potatoes through the crushed red pepper (i.e. all the ingredients except the puff pastry).

Separate the thawed puff pastry sheets and cut into 4” flat circles, using a round cookie cutter or an upside down drinking glass. Or heck, just free hand cut circles with a knife. Put a dollop or two of the potato mixture in the center of each round. Fold the round in half, until it resembles a half moon, and seal the edges with a little bit of water, using fork prongs to seal the deal. Place the samosas, an inch apart, on a parchment lined baking sheet (the puff pastry will get mighty puffy in the oven). Bake according to the instructions on the puff pastry package, or until golden.

Sealing the samosa via fork

Baked Samosas 

2 medium potatoes, boiled and mashed (with a small amount of melted butter added for moisture)

1 teaspoon of cumin seeds, toasted

1 teaspoon ground coriander

2 tablespoons chopped cilantro

2 teaspoons minced garlic

2 teaspoons chopped mint

½ teaspoon of salt

½ a jalapeno, minced

¼ cup of peas

¼ cup of golden raisins, halved

a pinch of crushed red pepper flakes

frozen puff pastry sheets, thawed

Sealing the samosa via a turnover press

NOTE: To toast cumin seeds, add them to a hot skillet. There's no need to add oil. Shake, or stir, the seeds- keep those puppies moving- if they're idle, they will pop. They only need to be toasted for one minute. If you wish, you can lightly crush them in a mortar and pestle.