Easy Baked Samosas


Inspired by "Baked Pea Samosas" recipe in Vegetarian Dinner Parties by Mark Scarbrough and Bruce Weinstein

Makes around 12-15 samosas

Ingredients:

  • 4-5 medium potatoes
  • 1 cup frozen green peas
  • 1 Tbsp vegetable oil + approx 1/2 cup for brushing the phyllo sheets
  • 1-2 Thai green chilies chopped fine (optional)
  • 1 tsp garam masala
  • 1/2 tsp salt or more to taste
  • 1 package of Phyllo sheets (you will not use it all for this batch, so double the recipe or save it for later as per the package instructions)

Equipment:

  • 2 rimmed cookie sheets
  • 1 sharp knife

Method:

  • Filling: (You can make the filling ahead of time and store in the refrigerator)
    • Wash and cut the potatoes in to quarters
    • Cook the potatoes till soft, then set aside to cool
    • Soak the frozen peas in boiling water till thawed and wash
    • Peel and coarsely mash the cooled potatoes
    • Heat 1 Tbsp vegetable oil in a pan and add the minced green chilies if using
    • Add the mashed potatoes and green peas, garam masala and salt and mix till heated through
  • Pre-heat oven to 375C
  • Remove one phyllo sheet from the package (keep the rest covered to prevent them from drying out. Follow the instructions on the package).
  • Brush the sheet with some oil, then fold it lengthwise, then into thirds as shown in the picture below brushing the sheet with some oil on each fold
  • Using a sharp knife make vertical slits around 1 inch deep on all 4 sides of the folded sheet as shown
  • Place about one heaping tablespoon of filling in the middle and fold the edges over the filling like a pocket. Place it on a baking sheet
  • Continue making the pockets until the filling runs out lining them up on the sheets
  • Place the sheets in the pre-heated oven.
  • If you have 2 sheets, set a timer for 9 minutes. The total baking time is 18 minutes but you would want to rotate the trays from top to bottom half way through
  • Remove after 18 minutes and let it cool a bit before enjoying with a dipping of your choice. We thought the "zhoug" sauce was excellent.