POTATO SAMOSA PHYLLO TRIANGLES
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the filling of garam-masala-spiced potatoes and peas is quite traditional. They bake up light and crisp, ready for a dip in chutney or raita. Serve these samosas with a salad for a vegetarian main course, or make smaller ones as appetizers.
Provided by Lillian Chou
Categories Potato Appetizer Side Bake Cocktail Party Vegan Party Potluck Phyllo/Puff Pastry Dough Cumin Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
- Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.
PHYLLO VEGETABLE SAMOSAS
Samosas are traditional Indian pastries filled with meat or vegetables. We use store-bought phyllo pastry for this vegetarian version and stuff it with potatoes, onion, peas and Indian spices.
Categories Starters
Yield Makes 12.
Number Of Ingredients 15
Steps:
- To prepare filling, cook potatoes in boiling salted water until tender.
- Meanwhile, heat oil in a medium frypan over medium heat. Add curry powder, salt, cumin and red pepper flakes; cook, stirring, for 2 minutes. Add onion and sauté until lightly browned, about 10 minutes. Add ginger and garlic; cook, stirring, for 1 minute.
- Drain potatoes and add to onion mixture. Cook, stirring frequently and mashing potatoes slightly, until potatoes are lightly browned, about 8 minutes. Stir in peas, cilantro and lemon juice. Remove from heat and cool to room temperature, stirring occasionally.
- Brush top of one phyllo sheet with some of the melted butter. Lay a second phyllo sheet on top; brush with some of the melted butter. Cut layered phyllo lengthwise into 3 equal strips, each about 4 inches wide.
- For each strip, place 1/4 cup of filling 1/2 inch from bottom right-hand corner of short edge. Fold bottom right-hand corner of phyllo diagonally over filling so that bottom edge meets left-hand edge and forms a triangle. Fold triangle upward. Continue folding triangle diagonally and upward until end of phyllo strip is reached. Brush tops with some of the melted butter. Repeat procedure with remaining phyllo sheets, melted butter and filling. May be prepared to this point and frozen for up to 1 month. If freezing, layer triangles with wax paper in an airtight container.
- Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment paper. Place triangles, seam side down, on prepared pan.
- Bake for 12 - 15 minutes or until golden brown. If frozen, do not thaw before baking; bake for 17 - 20 minutes or until golden brown. Serve immediately with chutney.
Nutrition Facts : Calories 209 calories, 16.4 g fat, 2 g protein, 14.5 g carbohydrate, 1.4 g fibre, 325 mg sodium*Ingredient not included in nutritional analysis.
SPINACH & SWEET POTATO SAMOSAS
These vegetarian samosas are a great way to get 3 of the 5-day into your family. They're also rich in fibre, folate, vitamin C, calcium and iron
Provided by Cassie Best
Categories Side dish, Snack, Starter
Time 1h20m
Number Of Ingredients 14
Steps:
- Put the sweet potatoes in a large bowl, cover with cling film and microwave on High for 8 mins or until soft.
- Meanwhile, heat the oil in a large pan, add the chopped onion and cook for a few mins to soften. Stir in the ginger, garlic, chilli (if using) and coriander stalks, stirring for a couple mins more until fragrant (the garlic will burn easily, so keep an eye on it). Add the curry paste and half the black onion seeds to the pan, stir for 30 secs or so until fragrant, then add the spinach and 2-3 tbsp water. Cook the spinach until wilted, then add the sweet potato and any liquid from the bowl. Season well and mash everything together with the back of a spoon, leaving some chunky bits of potato. Leave to cool completely.
- Unroll the pastry and pull out two sheets to work with - keep the rest covered with a tea towel to prevent it from drying out. Brush both sheets with a little oil and scatter some of the black onion seeds over one sheet. Put the other sheet on top. With the shortest side facing you, cut down the centre to make two long strips. Scoop a sixth of the sweet potato mixture onto the top right-hand corner of the filo in a rough triangle shape. Fold the pastry over on an angle, continuing down the length of the pastry until you reach the bottom and have a neat triangle encasing the filling. Trim off any excess pastry with a knife. Repeat to make six samosas. Heat oven to 200C/180C fan/gas 6.
- Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over the remaining black onion seeds. Bake for 25-30 mins or until deep golden brown. Meanwhile, peel the cucumber into ribbons, then toss with the sliced onions and coriander leaves. To serve, dollop some yogurt onto each plate, top with two samosas, a mound of the cucumber salad and mango chutney.
Nutrition Facts : Calories 650 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 36 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
SPINACH AND POTATO PHYLLO SAMOSAS
Samosas that are a little different. These savory morsels are perfect for pre-dinner appetizers or as a side dish with an Indian buffet. Serve them with your favorite mint chutney - there are several recipes already on Zaar. If you wish, the samosa filling may be made one day ahead, then chilled and kept covered in the refrigerator. From Gourmet Magazine.
Provided by Daydream
Categories Spinach
Time 50m
Yield 25 samosas
Number Of Ingredients 14
Steps:
- Stack the thawed phyllo pastry between 2 sheets of waxed paper, cover with a damp kitchen towel, and set aside.
- Simmer the potatoes in salted water until just tender, about 12 minutes, then drain and cut into 1/4-inch cubes.
- Set the potatoes aside.
- Heat a heavy skillet over moderate heat, and then add the fennel seeds, cumin, and turmeric.
- Dry roast the spices for about 2 minutes, stirring occasionally, and taking care not to burn them.
- When the spices are fragrant and darker in colour, add the oil, onion, chilies, gingerroot, and garlic, and cook, stirring, until the onion is softened.
- Now add the potatoes and spinach to the skillet and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes.
- Season to your taste with salt and pepper, then set aside to cool.
- Heat oven to 400F and lightly grease a baking sheet.
- To assemble samosas, place a sheet of phyllo dough on a flat surface with the long side facing you, and brush lightly with melted butter.
- Top with a second phyllo sheet and brush that lightly with butter also.
- Cut the stacked phyllo crosswise into 5 strips, each approximately 12" by 3 1/2" inches.
- Put 1 heaping teaspoon of potato/spinach filling near one corner of each strip.
- Fold the corner of phyllo over to enclose filling and form a triangle.
- Continue folding the pastry strip, maintaining a triangle shape.
- Place samosa, seam side down, on a baking sheet and cover with plastic wrap.
- Continue making the samosas with the remaining phyllo and filling in the same manner.
- You can prepare the samosas up to this point, six hours ahead of cooking - keep them covered, in the refrigerator.
- Bake the samosas in middle of oven until golden brown, about 10 minutes.
- Garnish samosas with mint and serve warm with mint chutney.
Nutrition Facts : Calories 90, Fat 6.5, SaturatedFat 2.8, Cholesterol 9.8, Sodium 78.6, Carbohydrate 7.1, Fiber 0.9, Sugar 0.4, Protein 1.4
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