The samoosa (also sometimes spelled 'Samosa') is a delectable Indian pastry, quite similar to the Greek Spanakopita. It is made in a triangular shape with a pastry or phyllo crust. The pastry is stuffed with curried potatoes, peas, often diced carrots and spices. The phyllo version is fried to produce a crispy exterior, whereas the regular pastry crust version is baked to reduce fat content. The samoosa is usually eaten as an appetiser or snack with chutnies or mint yoghurt.
Though the samoosa probably originates in India, you can also find them in the Middle East. They are popular in South Africa, the United Kingdom, and are growing in popularity in the USA.
2 minced medium-size onions
1 Tbsp ground coriander
½ tsp ground cumin
¼ tsp cayenne pepper
2 cups diced thin-skinned potatoes
1 cup peas
1/3 cup chopped parsley
9 sheets of phyllo (filo) pastry
Salt to taste
Oil for brushing samoosa surfaces
- In a large, lightly oiled frying pan, sauté the onions until they are softened. Add the coriander, cumin and cayenne pepper and sauté for 1 more minute.
- Remove from the heat and then add the potatoes, peas and parsley. Mix well and add salt to taste. Allow to cool.
- Stack 4 sheets of phyllo together and cut into 4 rectangles. Repeat with the remaining 5 phyllo sheets. You should have 36 rectangles.
- Preheat the oven to 220°C (400F).
- Place about 3 tablespoons of filling in one corner of each phyllo piece. Roll the filled corner forward towards the centre, fold in the left and right corners, then roll up again.
- Place rolls, seam-side down, on a lightly oiled baking tray. Brush the samoosa tops with oil and bake for 20 minutes or until golden brown. Serve hot with your favourite chutnies.
Serves 12 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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