Baked Cheesy Samosa Puffs Recipes

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EASY BAKED INDIAN SAMOSAS



Easy Baked Indian Samosas image

This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.

Provided by pho1962

Categories     Appetizers and Snacks

Time 1h40m

Yield 16

Number Of Ingredients 16

4 potatoes, peeled and cubed
¼ cup oil
2 small onions, finely chopped
3 tablespoons coriander seed
1 tablespoon curry powder
1 (1 inch) piece fresh ginger, grated
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
2 roma (plum) tomatoes, finely chopped
½ cup frozen peas
4 prepared pie crusts
2 egg whites, beaten, or as needed

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
  • Cut each pie crust 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 sheet.
  • Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g

BAKED PUFF PASTRY SAMOSAS



Baked Puff Pastry Samosas image

A delicious, hearty Indian snack, baked instead of deep fried. Serve with (mango)chutney and the raita(s) of your choice. To go vegan substitute ghee/butter with (canola)oil and use vegan puff pastry.

Provided by Eismeer

Categories     Potato

Time 45m

Yield 16-20 pieces, 4-6 serving(s)

Number Of Ingredients 10

400 g puff pastry (2 sheets)
5 potatoes (medium sized to large)
100 g peas (fresh or frozen)
1 onion (chopped)
2 garlic cloves (minced)
1 gingerroot (about thumb sized, peeled and grated)
1 tablespoon garam masala
1 teaspoon turmeric
1/2 teaspoon cumin
2 -3 teaspoons butter (or ghee)

Steps:

  • Cook potatoes (20-25min.), rinse with cold water, peel and mash (leave chunky).
  • Heat 2 teaspoons of ghee, add garlic, grated ginger and onion and let fry until translucent. Add spices and let toast for about 30 seconds.
  • Add peas and transfer mixture to potatoes.
  • Salt and pepper to taste.
  • Cut puff pastry into squares (you should get about 16-20).
  • Melt the rest of ghee (or butter) and brush the pastry squares.
  • Preheat oven to 200°C.
  • Fill the pastry squares with a generous teaspoon of potatoefilling and form into triangles. Press ends tightly togehter using your fingers or a fork.
  • Brush triangles with ghee.
  • Transfer your samosa triangles to a baking tray lined with non-stick baking paper and let bake until golden brown (usually 15-20 min.) at 200°C.

Nutrition Facts : Calories 811, Fat 40.5, SaturatedFat 11, Cholesterol 5, Sodium 284.9, Carbohydrate 99.1, Fiber 9.4, Sugar 5.5, Protein 14.5

CHEESY PASTRY PUFFS



Cheesy Pastry Puffs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 12 to 14 pastry puffs

Number Of Ingredients 6

1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus extra for dusting
1/4 teaspoon baking powder
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
1 1/2 cups shredded white Cheddar or mozzarella (6 ounces)

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Crumble the oregano and salt in a small bowl using your hands and set aside.
  • Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.
  • Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.
  • Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.

BAKED CHEESY SAMOSA PUFFS



Baked Cheesy Samosa Puffs image

Snacks are a crucial component of every Diwali party, and these baked samosa puffs have crispy pastry encasing a cheesy, potato-stuffed interior.

Provided by Rachel Gurjar

Time 1h30m

Yield Makes 18

Number Of Ingredients 19

1 lb. russet potatoes (about 2 large), scrubbed
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, plus more
2 Tbsp. avocado oil or vegetable oil
½ tsp. cumin seeds
½ tsp. mustard seeds
⅛ tsp. asafetida
1 medium serrano chile or 2 green Thai chiles, finely chopped
1 1" piece ginger, peeled, finely chopped
2 Tbsp. ground coriander
½ tsp. ground turmeric
6 oz. cheddar, cut into ¼" cubes
3 Tbsp. coarsely chopped cilantro
1 Tbsp. plus 1½ tsp. fresh lime juice
1 tsp. garam masala
1 tsp. sugar
2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed
All-purpose flour (for dusting)
1 large egg, beaten to blend
Ketchup, green chutney, or hot sauce (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
  • Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
  • Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
  • Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
  • Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
  • Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
  • Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
  • Serve puffs with ketchup, green chutney, or hot sauce for dipping.

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