Baked samosas

    Baked samosas

    Recipe photo: Baked samosas
    5

    Baked samosas

    (26)
    1hr10min


    3 people made this

    About this recipe: Samosas are usually fried, but these are baked, making them just a bit healthier while still being absolutely full of flavour and delicious.

    Ingredients
    Makes: 32 samosas

    • 4 potatoes, peeled and cubed
    • 4 tablespoons oil
    • 2 small onions, finely chopped
    • 3 tablespoons coriander seeds
    • 1 tablespoon curry powder
    • 2.5cm piece fresh root ginger, grated
    • 1 teaspoon salt
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon cayenne pepper
    • 1/8 teaspoon ground cinnamon
    • 2 plum tomatoes, finely chopped
    • 75g frozen garden peas
    • 4 sheets shortcrust pastry
    • 2 egg whites, beaten

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Place potatoes into a large pan and cover with water; bring to the boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
    2. Preheat oven 200 C / Gas 6.
    3. Heat oil in a frying pan over medium-high heat; cook and stir onions, coriander seeds, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper and cinnamon until onion is lightly browned, about 5 minutes. Remove pan from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
    4. Cut each sheet of pastry into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking tray.
    5. Bake in the preheated oven until samosas are golden brown, about 15 minutes.
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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (18)

    by
    0

    Very nice - exactly as said  -  03 Feb 2017

    by
    18

    This recipe was really great! My husband and I followed it to the letter and this is what we will do differently next time. We had way too much filling for the 4 pie shells, so we will cut back to two potatoes and maybe up the peas to a cup. We will also cut back just a little on the cayenne. Another way to describe how to fold is put the filling in the middle and bring the three corners to the top and pinch down the sides to seal them. If the dough isn't "sealing" well, add a little water to the edges of the triangle before you start the folding process. Update: We've also stopped peeling the potatoes. It saves time and we don't notice it at all.  -  22 Feb 2015  (Review from Allrecipes US | Canada)

    by
    10

    I used egg roll wrappers instead of pie crust to keep the calories down, and brushed them with oil. Very good!  -  16 Jan 2015  (Review from Allrecipes US | Canada)

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