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Chef Verde
about 10 hours ago

Phyllo Samosas

Phyllo Samosas

Recipe Details

Author Roni Zaide
Prep Time 30 minutes
Cook Time 45 minutes

Summary

Flaky phyllo encases a warmly spiced potato and pea filling scented with ginger, cilantro, and jalapeño, then bakes to a golden crunch. A light, vegan take on classic samosas with irresistible texture and bright, fragrant heat.

Instructions

  1. 1

    Wash potatoes and cut into 1/2-inch cubes (skins can stay on).

  2. 2

    Add potatoes, 4 cups water, and 1 tsp sea salt to a medium pot. Bring to a boil and cook on high for 15–20 minutes, until a fork slides easily to the center.

  3. 3

    Drain well and let potatoes cool for 10 minutes (do not rinse).

  4. 4

    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  5. 5

    Mash cooled potatoes in a bowl. Add green peas, chopped cilantro, jalapeño, minced ginger, 1 tbsp olive oil, cumin powder, turmeric powder, 1/2 tsp salt, pepper, cinnamon powder, and pinches of cloves and nutmeg (if using). Mix well and adjust seasoning to taste.

  6. 6

    Divide the filling into 10 equal balls.

  7. 7

    Place 1 phyllo sheet lengthwise on a dry surface (keep remaining sheets covered with a damp towel). Brush with olive oil, then fold the right third toward the center and the left third over it to form a long rectangle. Brush again with olive oil.

  8. 8

    Place one ball of filling at the bottom-left corner. Fold into a triangle up the strip, repeating until you reach the top; tuck the end underneath to seal. Repeat with remaining sheets and filling.

  9. 9

    Arrange samosas on the prepared baking sheet and brush tops with olive oil.

  10. 10

    Bake at 375°F for 20–25 minutes, until golden brown.

  11. 11

    Serve hot, optionally with cilantro-mint or tamarind chutney.

Ingredients

  • 4 medium potatoes
  • 4 cups water
  • 1 tsp sea salt
  • 1/2 cup green peas
  • 1/3 cup cilantro (chopped)
  • 1 jalapeño (green)
  • 1 tbsp ginger (minced)
  • 1 tbsp olive oil
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cinnamon powder
  • a pinch ground cloves (optional)
  • a pinch nutmeg (optional)
  • 10 phyllo sheets (defrosted)
  • 1/3 cup olive oil (for brushing phyllo)
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