Prep 10 mins
Cook 15 mins
Highly spiced vegetables in a crunch pastry. Adapted from India's 500 Best Recipes.
- 14 sheets phyllo pastry, thawed and wrapped in a damp dish towel
- vegetable oil, for brushing the pastries
For the filling
- 3 large potatoes, boiled and roughly mashed
- 3⁄4 cup frozen peas, thawed
- 1⁄3 cup canned corn, drained
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon mango powder (amchur)
- 1 small onion, finely chopped
- 2 tablespoons fresh coriander leaves, chopped (cilantro)
- 2 tablespoons chopped fresh mint leaves
- 1 lemon, juice of
- Preheat the oven to 400 degrees F. Cut each sheet of filo pastry in half lengthwise and fold each piece in half lengthwise to give 28 thin strips. Lightly brush with oil.
- Toss all filling ingredients together in a large mixing bowl until they are well blended. Adjust the seasoning with salt and lemon juice if necessary.
- Using one strip of the pastry at a time, place 1 Tbl of the filling mixture at one end and fold the pastry diagonally over. Continue folding to form a triangle shape. Brush the samosas with oil. Bake for 10-15 minutes or until golden brown.
I followed this recipe exactly except I left out the mint leaves because we don't like fresh mint. I was so excited when I first starting filling the phyllo pastry with the filling because having tasted the filling it was really really good. The problem is that the one sheet of phyllo pastry folded over and wrapped around the mashed potato mixture was too thin, and the part of the pastry that had contact with the potatoes didn't cook very well even though I used the maximum suggested cooking time. What resulted was a samosa that was so delicate that we couldn't pick them up to eat, there needed to be a much much more substantial amount of dough or pastry around it to hold it together properly. Again, the mixute was fantastic, and I could have eaten that by itself, but if I were to make this recipe again I would not use phyllo pastry.