• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MyIndianStove

  • Recipes
    • All Recipes
    • Recipes By Category
    • Best Indian Cookbooks, Food Blogs, & YouTube Cooking Shows
    • Top 20 Indian Dishes eCookBook
    • Spicy Chocolate Cookies
    • Indianish Winter Cookies
    • Glorious Chicken Mulligatawny Soup
    • Homemade Potato Roll Recipe
    • Indian-Spiced Kabab Recipe
    • Spiced Crunchy Roasted Potatoes
    • Gluten-free Spiced Carrot Cake
    • 6-Ingredient Indian Mango Fruit Custard
  • Articles
    • All Articles
    • About Indian Food
      • About Indian Food
      • Flavors of India
      • Typical Indian Meals
      • Indian Food in 2020
      • Indian Drinks
      • Indian Grocery List for Advanced Cooks
      • Curry Leaf Substitutes & Where to Buy Plants or Leaves
      • Coconut Facts, Substitutes, & Measures
    • Assumptions I Avoid
    • Essential Indian Pantry
    • Indian Cooking Basics
    • Top 20 Most Popular Indian Dishes & Recipes
    • Top 10 Tips for Indian Cooking Basics
    • Take a Look at Our eCookBook
    • 2020 Best of MyIndianStove
    • 10 Things To Do With Leftover Curry
  • Substitutes
  • Glossary
menu icon
go to homepage
  • All Articles
  • All Recipes
  • Free eBook
  • Weekly Digest
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Articles
    • All Recipes
    • Free eBook
    • Weekly Digest
    • Email
    • Facebook
    • Pinterest
  • ×

    Home » Recipes » Snacks and Appetizers

    Flaky Puff Pastry Samosas

    Published: May 10, 2019 · Modified: Jun 4, 2021 by Alonna

    You won't miss a traditional samosa wrapper and this is as quick as defrosting some puff pastry dough and cooking potatoes. You will be able to keep them around just long enough to make that pot of tea.
    Jump to Recipe Print Recipe
    Flaky Puff Pastry Samosas Served up with two chutneys
    Flaky Puff Pastry Samosas
    Like potato chips, these puff pastry samosas will be hard to stop eating. Fill them with the traditional fillings of potato curry or keema, or something altogether different. You will love how puff pastry makes samosa making much more likely, and more often!

    Top 20 Dish! Get my free e-Cookbook: “The 20 Top Dishes in India”

    Puff Pastry ~ Perfect Shortcut

    There is nothing better than a samosa for a snack or appetizer. Sadly, the whole project is a fail if you don’t get the wrapper right. I want to rather defensively state that I am not exactly lazy, but most of the time, making samosa wrappers is just not in the cards. One way to solve this problem is to use buttery, crispy, light puff pastry dough, that stands at the ready in my freezer. Besides being an irresistible bite, the other beauty of this wrapper shortcut is that there is no frying, which always makes me happy.

    Endlessly Customizable

    Puff pastry samosas are endlessly customizable. They can go vegetarian and filled with the traditional pea and potato masala, or stuff with keema (a ground meat curry). Go sweet with a mango and honey combo dusted with coarse cardamom scented sugar, or a classic pairing of apple and cinnamon. The possibilities are only limited by your imagination. 

    One of my favorite YouTube channels is Food Wishes with Chef John, and he has a fun recipe he calls a samosadilla, using two flour tortillas, filling it with potato masala, which he cuts into triangles. So let these ideas give you inspiration. If you would like to make pakoras, see my potato pakora recipe.

    Happy cooking!

    ~ Alonna

    See the Notes below before you cook.

    • Sweet and Spicy Nuts
    • Indian Roasted Smashed Potatoes
    • Chaat Recipe with Goldfish
    • Potato Pakora
    Flaky Puff Pastry Samosas Served up with two chutneys

    Flaky Puff Pastry Samosas

    You won't miss a traditional samosa wrapper and this is as quick as defrosting some puff pastry dough and cooking potatoes. You will be able to keep them around just long enough to make that pot of tea.
    Print Pin Comment
    Course: Appetizer
    Cuisine: Indian-ish
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    0 minutes
    Total Time: 45 minutes
    Servings: 6 samosas
    Calories: 235kcal
    Author: Alonna

    Ingrediants

    • 1 sheet puff pastry ~ Defrosted overnight in the refrigerator, or for 45 minutes at room temperature
    • filling of your choice ~ Aloo masala, keema, etc.
    • 1/2 teaspoon carom seeds (ajwain) ~ Optional
    • 1 egg yolk ~ Optional if using carom seeds
    • 1 tablespoon cream or milk ~ Optional if using carom seeds
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Remove puff pastry from the freezer the night before and defrost in the refrigerator, or at room temperature for 45 minutes before using.
    • Gather all your ingredients.
      Flaky Puff Pastry Samosas Ingredients gathered.
    • Make sure your oven rack is in the middle of the oven. Preheat to 400°F (200°C) and line a baking sheet with parchment paper; set aside.
    • Lightly flour a clean surface and roll the dough to flatten and make it slightly thinner. If going the triangle route, you will ideally have a rectangle measuring 12 x 8, which will give you six 4 x 4 squares. You may need to do some trimming, depending on the brand of puff pastry you use. If you are making half-moon shaped samosa, cut out 4 6-inch circles, using a bowl of that size. Cut each circle in half, and then proceed as follows.
    • Dock the dough with a fork to prevent excessive puffing (prick lightly about every inch or so).
    • Place a heaping tablespoon of filling on one side. Fold the dough over the filling, pressing out any air pockets as you go. Using a fork, crimp around the edges ensuring a good seal.
      Flaky Puff Pastry Samosas Made into triangles and ready for baking.
    • Place the samosas 2 inches apart on the baking sheet. If sprinkling with carom (ajwain) seeds, make a quick egg wash with an egg yolk and 1 tablespoon of milk or cream. Brush on the top side of the samosas and sprinkle with the seeds.
    • Bake until nicely browned and puffed up. Start checking the samosa at the 13 minute mark. Let cool for 5 minutes before serving.
    • Serve warm or at room temperature with chutney or two of your choice. You can freeze the samosas before or after baking.
      Flaky Puff Pastry Samosas Served up with two chutneys

    Notes

    • For this recipe, you will need to have made some sort of filling. I have recommended a potato or ground meat filling in the ingredients.
    • If you have carom (ajwain/ajowan) seeds and want to give your puff pastry samosas a slightly more traditional note, add a sprinkle of these seeds for a lovely herbal note. You may want to beat an egg and give the samosa an egg wash in order for the seeds to stick a little more.
    • If you don’t eat onion and garlic, simply leave them out of your filling and your samosas with still be yummy.
    • If you decide you want a triangular samosa shape, rather then a half-moon, what is important is that you cut the dough into squares. Whether they are exactly 4-inch squares is not important; just use up as much of your dough as you can depending on the size of your puff pastry sheet.
    • Look for puff pastry in the freezer section of your grocery store and make sure they are made with butter, rather than oil unless you want a vegan samosa.
    • Puff pastry samosas are one of the Top 20 Dishes in India, enjoy!

    Nutrition

    Calories: 235kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 103mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Calcium: 8mg | Iron: 1mg

    Your Private Notes

    Click here to add your own private notes.
    Hungry for more?Subscribe to my free Weekly Digest!
    Tried this Recipe? Pin it for Later!Mention @AlonnasIndianStove or tag #MyIndianStove!
    • Facebook
    • Yummly
    • Email
    • Twitter

    Reader Interactions

    Leave a Reply

    You have to agree to the comment policy.
    Recipe Rating




    Primary Sidebar

    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

    Learn more about us

    Get my free eBook


    My Indian Stove all recipes icon
    MyIndianStove all recipes icon
    MyIndianStove Basics Icon
    MyIndianStove Basics Icon

    Glossary: Hindi-English
    Glossary: English-Hindi
    Substitutions


    Spring has Sprung!

    • 6-Ingredient Indian Mango Fruit Custard
    • Easy Homemade Mango Liqueur Recipe
    • Indianish Carrot Cupcakes Recipe
    • Indian Fish Curry (Goan Green Sauce)
    • Chicken Burger Kerala-Style
    • Indian Cabbage Stir Fry with Coconut (Kerala-Style)

    Trending

    • Rich and Tangy Pork Vindaloo
    • Coconut Lamb Curry (Madras Curry)
    • Goan Spice Mix Recipe (Garam Masala)
    • Indian-Style Pasta ~ Spaghetti Bolognese
    •  Easy, Rich Indian Beef Curry Goan-Style
    • Layered Indian Flatbread (Kerala Parotta)

    Footer

    ↑ back to top

    Resources

    • Glossary
    • Substitutions

    Newsletter

    • Get our Free eCookbook
    • Get our Weekly Digest

    Contact Us

    • Contact Us
    • Use Our Content
    • About Us
    • Privacy and Disclosure
    • Copyright

    Copyright © 2022 Alonna Smith

    10 shares