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Indian As Apple Pie Recipes

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Oven: Baked Samosa Puffs

October 16, 2024 2 Comments

SAMOSA PUFFS ARE PERFECT FOR YOUR NEXT PARTY - especially paired with a few jars of our Tamarind Chutney. Visions of samosas dance in my head even more when the holidays come around. This year, our main celebration day for Diwali is November 1st. I always remember my family and all of the aunties getting their holiday spirit started with homemade samosas. Making the dough and filling it was always a slight issue - meaning that it's a commitment. So whenever someone wanted samosas fast they reached for the frozen puff pastry sheets, which in a pinch are a godsend. You get that perfect samosa filling paired with the puff of the pastry browned until crispy in the oven. What I love about these is that there is no frying involved. And, they can be rolled, wrapped, and stored in the fridge ahead of time to pull out ahead of a party for a quick and hot appetizer that will be sure to impress everyone. When I need to take a dish to an event, I simply ask the host to turn on the oven, take a few rolls and cut them up at the party, put them in the oven and pull them out to serve with our Tamarind Chutney and homemade mint-cilantro chutney. There's no better item for a pot luck and ensures an invite to all parties! Do yourself a favor and make the filling ahead of time. I shared my recipe for it in this post. I hope you make these for the holidays and think of me!

Oven: Baked Samosa Puff

1 batch potato filling, click here for the recipe *
1 box puff pastry sheets (2 sheets)
1 egg + 1 tablespoon water, stirred together in small bowl **

1. Thaw the pastry sheets at room temperature for about 40 minutes until they are easy to handle.

2. Position your oven rack in the second from the top position and heat your oven to 400 degrees Fahrenheit. Lightly spray 2 baking sheets with oil.

3. Once the filling is room temperature, unfold one sheet of pastry on a lightly-floured surface. Layer the potato filling over the entire sheet, Leaving a tiny space towards the edges for easier rolling.

4. Starting with the edge closest to you, roll it up like a jelly roll. Once rolled, tightly wrap in plastic wrap and put in the fridge to set for a few minutes. Even 5 minutes helps with cutting. Keep in mind, the ends can be an issue. You can pinch them together and cut/cook the ends. Or, simply cut away the extra pastry on the ends of each roll and discard. I prefer to cook it and give them to the kids!

5. With a sharp knife (serrated helps), cut the roll into slices. Here is where I differ from other recipes. I cut the slices 3/4 inch thick. (other recipes call for 1/2 inch). The reason is that otherwise the potato filling tends to fall out. If you use my measurement, you'll get about 14 pieces from each roll rather than 20. It may also be why I cook mine slightly longer than the package recommends.

6. Place the rounds flat on the baking sheets. With a pastry brush lightly 'paint' each samosa puff with the egg wash. ** This gives your samosas puffs an extra pretty shine, but honestly I don't feel like it makes a huge difference. Feel free to skip this step.

7. Bake the puffs for 25 minutes. This is where I also differ from recipes, which call for a shorter cook time. Maybe because mine are a little thicker, it takes longer to cook. But, you need that crispy brown to the puff for the best results. I also think my oven does not run as hot as others. So, start with a 20-minute cook time and add as needed to get them browned and crisp.

* Remember, if you are making this ahead of time, pull it out and let it come to room temperature before stuffing. Cold potatoes get hard and will then push through the pastry.

Ingredients

Instructions

Ingredients

3 large Russet potatoes, boiled and peeled
2 tablespoons vegetable oil
½ teaspoon turmeric powder
1 heaping teaspoon cumin seeds
1 teaspoon fennel seeds optional
1 tablespoon kasoori methi (dried fenugreek leaves), lightly hand-crushed to release flavor
1 tablespoon fresh ginger (grated or ground)
½ - 3 fresh Thai or serrano green chiles, stems removed and minced
1 heaping teaspoon coriander powder
1 heaping teaspoon garam masala
1 heaping teaspoon amchur powder or chaat masala
1 teaspoon red chile powder or cayenne
2 teaspoons salt
⅔ cup frozen peas, slightly defrosted
1 box puff pastry sheets (2 sheets)
1 egg + 1 tablespoon water, stirred together in small bowl**

Instructions

Dice the potatoes small. You'll end up with about 5 cups. Any potato will do, but I like using Russet - the ones I used are each about 5-inches long. Though the potatoes will end up mashed, I start with diced pieces so that when I pan-fry them they get a touch of color before mashing. This is a little different from the recipe in my book Indian For Everyone, where I start by mashing them first. You can do it either way. Order is important here. We want the peas to stay whole, so we mash the potatoes before adding the peas.
In a large and wide skillet or fry pan, heat the oil over medium-high heat. I use a 6-quart All Clad. Once the oil is warm, add the turmeric, cumin, fennel, and kasoori methi. Stir and cook for 40 seconds.
Add the ginger and fresh chiles. Stir and cook for 20 second.
Add the diced potatoes. Stir and cook for 2 minutes. Add the powders (coriander, garam masala, amchur, red chile, and salt). Stir and cook for another 2 minutes and then mash the potatoes down until most of them are broken and the mixture is smoother. This does not have to be perfect, but the more you break down the potato here, the less they will break through your pastry or flour later. This mixture will stick to the pan a bit, but not to worry. The moisture from the peas will deglaze the pan in the next step.
Turn the heat off, remove the pan from the burner, and add the peas. Stir, scraping the bottom until everything pulls together. Leave the mixture to sit until completely cool - at least 30 minutes, though an hour is better. Again, the moisture from the peas will help deglaze the pan even as it sits. I say this to help you resist the urge to add water - the dryer this mixture, the better your stuffed samosas or parantha will turn out.
Thaw the pastry sheets at room temperature for about 40 minutes until they are easy to handle.
Position your oven rack in the second from the top position and heat your oven to 400 degrees Fahrenheit. Lightly spray 2 baking sheets with oil.
Once the filling is room temperature, unfold one sheet of pastry on a lightly-floured surface. Layer the potato filling over the entire sheet, Leaving a tiny space towards the edges for easier rolling.
Starting with the edge closest to you, roll it up like a jelly roll. Once rolled, tightly wrap in plastic wrap and put in the fridge to set for a few minutes. Even 5 minutes helps with cutting. Keep in mind, the ends can be an issue. You can pinch them together and cut/cook the ends. Or, simply cut away the extra pastry on the ends of each roll and discard. I prefer to cook it and give them to the kids!
With a sharp knife (serrated helps), cut the roll into slices. Here is where I differ from other recipes. I cut the slices 3/4 inch thick. (other recipes call for 1/2 inch). The reason is that otherwise the potato filling tends to fall out. If you use my measurement, you'll get about 14 pieces from each roll rather than 20. It may also be why I cook mine slightly longer than the package recommends.
Place the rounds flat on the baking sheets. With a pastry brush lightly 'paint' each samosa puff with the egg wash. ** This gives your samosas puffs an extra pretty shine, but honestly I don't feel like it makes a huge difference. Feel free to skip this step.
Bake the puffs for 25 minutes. This is where I also differ from recipes, which call for a shorter cook time. Maybe because mine are a little thicker, it takes longer to cook. But, you need that crispy brown to the puff for the best results. I also think my oven does not run as hot as others. So, start with a 20-minute cook time and add as needed to get them browned and crisp.
Remember, if you are making this ahead of time, pull it out and let it come to room temperature before stuffing. Cold potatoes get hard and will then push through the pastry.

Notes

This recipe is by Anupy Singla, founder of Indian As Apple Pie.

If you share or copy this recipe, we’d greatly appreciate it if you let others know where you found it!

2 Responses

Rekha Rao

October 31, 2024

Delicious! I ate three as soon as they came out of the oven! I included a little fennel, as you suggested.

The thicker cut is key, I made a couple that were too thin. After I spread the filling into the puff pastry, I put a piece of parchment over it and used a rolling pin to even out the filling.

Again, delicious- something I would make again.
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Indian As Apple Pie replied:
Rekha … Thank you so much for the feedback and so glad that you enjoyed it. Oddly, the fennel really worked for me, too. Though my SIL in Delhi says she does not prefer it. Interesting. I love the parchment paper idea. I was wondering how to navigate that …. Woo hoo! ________________________________

Tara

October 29, 2024

Between the cook ahead potatoes and pastry puff… this is doable for Friday night/weeknight Diwali dinner with friends! And it can be vegan too!
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Indian As Apple Pie replied:
Yes, yes, yes! Happy Diwali! xoxo A. ________________________________