Without frying, these baked samosas retain all of their flavor and heartiness. Even though they are a simpler, healthier variant, they nonetheless have the same mouthwatering flavor as fried samosas. Warm, without toppings, or with chutney.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 16 |
| Yield: | 32 samosas |
Ingredients
- 4 potatoes, peeled and cubed
- ¼ cup vegetable 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
- 2 (14.1 ounce) packages double-crust pie crusts, thawed
- 2 large egg whites, beaten, or as needed
Instructions
- 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 large bowl; mash coarsely, then set aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon in hot oil until onion is lightly browned, about 5 minutes. Remove the skillet from heat and stir in tomatoes and peas. Pour into coarsely mashed potatoes and mix until thoroughly combined. Cool filling completely.
- Cut each pie crust into 8 equal triangles. Spoon filling onto the wide end of each triangle; fold corners over filling to create a triangle-shaped hat. Pinch dough together to form a seal. Brush beaten egg whites over each samosa and arrange on baking sheets.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
- You can make ahead and freeze the uncooked samosas by skipping the egg brushing, freezing until you’re ready, then baking at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Reviews
Our guests and us loved these. I did cut back to two potatoes, one onion, eyeballed frozen peas and added fresh cilantro. After boiling the potatoes, mash slightly with a fork. Saute the onion and ginger, add the tomato, the spices (let your spices get some time to saute as well), the peas and then add the potato in to make sure everything is nicely incorporated. Then add the cilantro. You can make the filling days in advance and wrap and bake before serving. I used egg roll wrappers, sprayed with olive oil, and they came out perfectly crisp. Good stuff!
Excellent… followed to the T. More complex than I have had from restaurants.
Very tasty and easy to make using the won ton wrappers.
These are always my go to Samosas. I love them and they are always a big hit wherever I take them for appetizers. I wouldn’t change a thing! One reviewer said her fingers got so yellow putting the filling in the pastry, well to prevent this I use a small cookie scoop with the squeeze handle. Perfect amount and no yellow fingers. I serve these with either coriander or mint chutney and Major Grey mango chutney. Yes they are very time consuming to make, but so worth it. They are the perfect appetizer!
Delicious! Made half the filling as others suggested and replaced half of the coriander with ground. Took me a few tries to figure out how to fold them so they look decent. I froze some for the future so thanks for the tip on that. I will definitely make them again.
I used a puff pastry wrap instead of pue crust. It was delicious!
Great flavor I tweaked a little bit and made my on dough. But amazing flavor
I did change the filling , and used puff pastry instead of pie dough. I used 2 fresh cayenne peppers from my garden. The spice blend is AMAZING! This recipe is going into my favorite file. Just a final note: I blanched broccoli, and used ground beef. I added onions, garlic and spices, then added broccoli and then the beef let it all cook and marry together, then filled my pastry. Followed baking directions. And as I said…AMAZING!
For a first time trying this recipe I would say I totally succeeded!!! I added a little more cumin and curry just cause I love those spices, I added more salt. Got some left over stuffing but personally it doesn’t matter to me cause I can make some more tomorrow for the party I’m hosting!!! Love love love .
Mmm… so good!!! I did forget to add the tomatoes and used garam masala seasoning since it had most of spice blend, plus the cayenne, ginger, turmeric and curry as called in recipe. Definately will make again
The filling mixture is wonderful. I for some reason ended up with a lot of extra filling. It was hard for me to get the dough wrapping right. I think it just takes some practice. The filling would be great all by itself as a side dish.
First time making these – and they were awesome. As comparison had a take-out fried samosa at the same time and actually preferred this baked piecrust version. I followed the recipe to a T – very easy to follow directions and went together quickly. I used 4 medium-small potatoes and had about half of the filling leftover. Lessons learned were that would use half whole seed and half ground coriander – the abundance of seeds bothered some but the taste was very good. These were relatively mild so would add another 1/2 teas of cayenne. The filling had perfect heat but once wrapped they were mild. I also learned to put tbl spoon of filling on the 8 pieces of crust then wash hands and pinch together into 3-cornered hat shapes – because any filling on hands stains the crust. I used water as the sealant and did not use an egg wash (to accommodate allergy) and they browned up fine – in 18 minutes. Great recipe and will make them again.
I loved making this and I loved the delicious mix of spices, minus the coriander seeds, which are too overpowering in my opinion. The recipe can easily be customized to be toddler-friendly by modifying the cayenne pepper and coriander seeds. I will try other veggies in there too, like sweet potatoes, carrots, or spinach.
I made these for my book club. I followed the recipe exactly. Not difficult but time consuming. Everyone loved them and thought they tasted authentic.
Filling was awesome, but pie crust was a bust. Ended up just taking a fork to the filling!
I made this tonight and used 4 russets plus 1 sweet potato. The seasoning is really flavorful. When you first saute onions and its seasoning, don’t be surprised if the 1 tsp of salt taste too salty, but when you add cooked Potatoes, it mellows out and it’s very ultra-yummy . Instead of pie crust, I used LUMPIA (a type of wrapper for Filipino egg rolls) wrapper. I did fry like an eggroll and the shell was lightly crispy, thinish and samosa filling was still moist. You can freeze the samosa eggroll and fry up for a quick snack (with chutney, tamarind sauce, raita or even by itself) or even for Indian theme night ! 🙂
I made these to go with the sweet potato-carrot soup from this site, and they were great. I used a mix of regular and sweet potato, and used scant dashes of the cayenne and cardamom after reading the reviews, and added a little garam masala. I also used egg roll wrappers, cut into triangles, both for the heathier aspect and the ease of portioning. They came out very well. I’ll definitely keep these in my repertoire. Thanks for sharing.
Bad recipe. Tomatoes don’t belong in Samosas. Pie crust was too heavy also. Waste of product and time.
Quite fun to make and endlessly customizable. My children loved making these and ate them with lemon pickles.
Smells great and tastes excellent. Kids liked the mid filling and flaky crust. After baking, brush with garlic butter. Yum!
Wonderful, full of flavor recipe for samosas. My guests even said it was better than the restaurants, and after making these and going back to the Indian restaurant, I have to agree! I do advise wearing gloves while stuffing the dough, otherwise your nails may turn yellow from the spice.(mine did). These work great frozen and then popped in the oven too. The egg wash is essential to have a “fried feel” to them.