I made these one night with a friend…. Surprisingly perfect. They go really well with a nice cold beer.
The flakiness of the phyllo contrasts nicely to the dense, moist, potato, onion and pea filling. I actually like this style of Samosa wrap a lot more than the traditional thicker fried pastry.
What you’ll need for 15 samosas
3 large russet potatoes (about a pound), peeled and 1/2″ cubed
1/2 lbs baby potatoes , 1/2″ cubed
1/2 cup peas
4 tbsp olive oil, clarified butter, or ghee.
1/2 yellow onion, chopped fine
2 tbsp Madras curry powder
1 tsp cumin seeds
2 tbsp cream
1/2 tsp ground coriander
1 minced garlic clove
1/2 box frozen phyllo dough (they usually come in 2 ‘rolls’, you will only need one)
Pam to oil Phyllo dough
Defrost Phyllo dough by letting it sit in the bag at room temperature whilst cooking.
Boil potato cubes for 5-10 minutes, or until tender.
Whilst boiling potatoes, in a separate pan on low heat, toast the cumin seeds until slightly aromatic. remove and chop roughly, set aside.
Drain potatoes, set aside.
On medium heat, add ghee / oil to pan, add onion, curry powder, coriander, and cumin. Sauté until translucent.
Add garlic, potatoes, peas, and stir to mix ingredients well. Cook for 5-10 minutes, stirring or ‘flipping’ potato mixture to ensure it does not burn (slight golden brown is ok). Taste, and season with salt, pepper and additional curry powder if needed. Add cream and stir.
When potato is throughly cooked through and soft, remove from heat to a bowl and allow to cool.
Pre-heat oven to 375 F.
Cut into the layered phyllo into 4-5″ strips.
the foodie cooks 