Puff Pastry Samosa
Oct 26, 2017, Updated Aug 28, 2020
Samosa made easy using store bought puff pastry. An easy vegan appetizer for your Thanksgiving and Holiday menu!
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Puff Pastry Samosa – the famous samosa made easy with puff pastry – with holidays around the corner, these would make great appetizer! They are also vegan!
I can’t believe we are less than a month away from Thanksgiving! Wow, I don’t really know where the time went, but I do know that with Thanksgiving being so close, we all need to focus on food! I know planning a Thanksgiving dinner can be challenging but I hope some of the recipe that I will be sharing in the next few weeks will make it easier for you guys to plan your menu. An easy snack or appetizer is a must on the Thanksgiving table and it can’t get easier than this Puff Pastry Samosa! Seriously easy and also vegan if you use a vegan puff pastry sheets. By the way, most puff pastry sheets in the market are vegan, did you know guys know that?
Do you guys like samosa? Who doesn’t right? I have very fond memories of eating samosas at home. Basically whenever we had someone over for chai, mom always bought samosas from the nearby sweet shop. It was like mandatory! Also in India, you get samosa at like every other street, so we are spoilt for choice. I remember I was very picky about my samosa. I only liked it from one small sweet shop and mom would especially bring that for me once in a while. I used to love mine with the sweet tamarind chutney and cup of chai!
Now here we don’t really have those sweet shops and so when samosa cravings kick in, you only have one option – make it yourself. And while traditional dough is the best, I don’t always have the patience to make it. Sometime you just need a samosa and you need it fast! And that’s when you make these Puff Pastry Samosa. These are made using store bought puff pastry sheets and an easy way to satisfy your samosa cravings. It’s very similar to the puffs/patties that we get in India, just that I have given them the shape of a samosa!
These Puff Pastry Samosa
✓ are easy to make
✓ perfect to please a crowd
✓ packed with flavors
✓ are also vegan!
✓great for your holiday parties/dinners/game days
Who would mind munching of these with a cup of chai or coffee? These little treats are so delicious and would also look great on your Thanksgiving table too. A great way to please all the vegetarians/vegans that you have invited over. Honestly even the meat-eaters would love these puff pastry samosa. Please watch the video to see how I made these samosas!
PS: You can make them look more shiny/glossy by doing egg wash on top, I didn’t do it since I wanted to keep these vegan.
PPS: I forgot to add ginger while making these samosas. You may add it!
Method
*Thaw puff pastry sheets according to instructions on the package. Pre heat oven to 400 F degrees and line a baking sheet with parchment paper or silione mat. Set aside.
Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and crushed coriander seeds. Saute for few seconds till the seeds sizzle. Add green chili, hing and saute for few seconds.
Add the boiled potatoes and green peas and mix well.
Now add all the spices- coriander powder, garam masala, amchur and red chili powder. Also add the salt.
Mash everything well using a potato masher or a fork. Remove pan from heat and set aside.
Unroll the thawed puff pastry sheet. Roll it using a rolling pin to form a rectangle. Mix some flour with water to form a paste and set it aside- we will use this to seal the samosa.
Cut each puff pastry sheet into 4 large circles – around 5 inches in diameter each. Preserve the remaining dough left after cutting out the circles and roll it again and cut circles till all is used.
Cut each circle into 2 parts. Now take one half of the circle and apply water-flour paste on the straight side of the circle.
Fold from one side, as shown in the picture. Now fold the other side bringing it on top of the first fold to form a cone.
Fill the cone with the prepared potato stuffing, use around 1-2 teaspoons of the filling and remember to not overfill.
Pinch to seal the samosa. Use the water-flour paste here as well, that would make sure the samosa wouldn’t open in the oven. Prepare all samosas in similar way.
Place all the prepared samosas on a baking sheet.
Bake at 400 F degrees for 20 minutes or till nice golden brown. Serve puff pastry samosa with chutney of your choice!
* Adjust spice levels to taste. Add more green chilies for a spicier samosa.
*Dried mango powder or amchur is used in Indian cooking to add a sour taste. In case you don’t have it use some lemon juice in the end.
* You may prepare them in advance. Simply heat them in oven before serving – they will still be flaky.
* You may add nuts like cashews and also raisins to same these samosa richer in taste.
Puff Pastry Samosa
Ingredients
- 2 X puff pastry sheets make sure it's vegan
- 1.5 tablespoons oil I used avocado oil
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon fennel seeds
- 1 teaspoon crushed coriander seeds
- 1 green chili skip to avoid extra heat
- generous pinch of hing also known as asafoetida
- 4 medium potatoes 400 grams, boiled
- 1/4 cup green peas
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur also known as dried mango powder
- 1/4 teaspoon red chili powder
- 1 teaspoon salt or to taste
Water-flour paste
- 4 tablespoons water
- 2 tablespoon flour
Instructions
- Thaw puff pastry sheets according to instructions on the package.
- Pre heat oven to 400 F degrees and line a baking sheet with parchment paper or silione mat. Set aside.
- Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and crushed coriander seeds. Saute for few seconds till the seeds sizzle.
- Add green chili, hing and saute for few seconds.
- Add the boiled potatoes and green peas and mix well.
- Now add all the spices- coriander powder, garam masala, amchur and red chili powder. Also add the salt.
- Mash everything well using a potato masher or a fork. Remove pan from heat and set aside.
- Unroll the thawed puff pastry sheet. Roll it using a rolling pin to form a rectangle.
- Mix some flour with water to form a paste and set it aside- we will use this to seal the samosa.
- Cut each puff pastry sheet into 4 large circles - around 5 inches in diameter each. Preserve the remaining dough left after cutting out the circles and roll it again and cut circles till all is used.
- Cut each circle into 2 parts. Now take one half of the circle and apply water-flour paste on the straight side of the circle.
- Fold from one side, as shown in the picture above. Now fold the other side bringing it on top of the first fold to form a cone.
- Fill the cone with the prepared potato stuffing, use around 1-2 teaspoons of the filling and remember to not overfill.
- Pinch to seal the samosa. Use the water-flour paste here as well, that would make sure the samosa wouldn't open in the oven. Prepare all samosas in similar way.
- Place all the prepared samosas on a baking sheet. You should get 18-20 samosas out of the 2 puff pastry sheets.
- Bake at 400 F degrees for 20 minutes or till nice golden brown. Serve puff pastry samosa with chutney of your choice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Puff Pastry Samosa
If I plan to make it in advance and freeze it, should I do the egg wash before I freeze them or right before I bake it? Also, do I need to defrost the pre-made frozen samosa puff?
do the egg wash before you bake. You don’t need to defrost pre-made samosa puff, the package will have the instructions 🙂
Hi Manali- this recipe looks amazing; thank you for sharing! Quick question for you – is it okay to make these 1 day ahead of time?
yes I would make and freeze them. Bake straight from the freezer, add couple of minutes to baking time in that case.
Hi Manali, I tried your recipe and it came out great. I left out the amchur and added lime juice instead. I’m taking the samosas today for a Christmas picnic. Thanks for your recipe!
Pratyusha
glad to know Pratyusha!
Recipe looks great. About to try it out. What role does hing play in this recipe? Is it possible to leave it out or substitute it?
you can skip it!
You think this would work with crescent rolls instead of puff pastry?
it should be okay though not as flaky as puff pastry
Can I prepare the samoosas and freeze it and bake it later?
How should I keep in the freezer?
Thank you
Yes you may, i would first place them in a baking sheet and freeze for 1 hour until they are hard then transfer to a freezer bag and freeze.
Thank you for this idea! I’ve been looking for a nondairy way to make homemade samosas without having to make my own dough. I used to use Goya empanada wrappers but they do have a milk ingredient. I love working with puff pastry!
Just so you know I made these in my air fryer 7 mins, then turn and another 3 mins @ 390 F. Once the first batch was done and the air fryer was really hot, it only took 6 mins / 2 mins. Really excited to make these again!
glad to know! the traditional samosa dough is nondairy too by the way 🙂
Can you fry this or is bake better?
you can fry them but I have never tried frying my puff pastry 🙂
I made it yesterday at my home. Very good taste. Thanks for the recipe.
Once they’re baked can they be frozen and reheated later?
should be okay
Hi i am a first time visitor to your blog in search of vegan food . I wonder how the puff pastry would be vegan as its made with butter.
Sorry i saw later that you have mentioned that it needs to be vegan . sorry about that.
Priya, I used vegan puff pastry sheets for this recipe..not all puff pastry sheets are made with butter..you can find vegan ones in the market!
Can phyllo dough can be used instead of pastry dough?
Thx
hmm phyllo and puff pastry are different kind of doughs..there’s a lot of difference in their thickness and how they are made…so they can’t be used interchangeably..you may try use phyllo dough but the result won’t be similar…
Which pastry sheets do you recommend? I always end up buying wrong ones
I love pepperidge farm!