Samosa Phyllo Triangles

Sunday November 13, 2011

Dont have time to make a pie dough? Phyllo to the rescue. Keep a package in your freezer and you are ready to fill with any number of delicious savory fillings, such as goat cheese and herbs, spinach and ricotta, mushroom, or roasted red peppers. Here I used a traditional samosa combination of potatoes and fresh green peas. You can make the triangles ahead, freeze them raw, then be ready to bake off a spectacular crisp and flaky little bite sized appetizer in a flash. Vegetarians love these.


  • 1 1/2 pounds new potatoes, such as white or red
  • 1 medium white onion, chopped
  • 2 teaspoons mild curry powder, or to taste, your favorite blend
  • 1/2 teaspoon coriander seeds
  • 1/4 cup light olive oil
  • 1 cup frozen petite peas, thawed
  • 12 (17- by 12-inch) phyllo sheets, thawed if frozen
  • 1 stick unsalted butter, melted, for brushing
  • Olive oil cooking spray, for baking
  • Instructions

  • Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with a few pinches of salt and enough water to cover by 1 inch. Simmer until firm-tender, about 15 minutes. Drain well in a colander.

  • Cook the onion, spices, and 2 pinches of salt in the oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden, 5 minutes. Add the cooled potatoes and peas and cook, stirring, 3 minutes. Remove from heat and set aside to cool slightly.
  • place the filling at the end and fold over to encase the filling

  • Preheat oven to 375°F with racks in upper and lower thirds if cooking immediately. Line large baking sheets with parchment paper and set aside.
  • fold the strip like a flag

  • 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. If freezing, place on baking sheets and freeze at least 4 hours, then remove to plastic freezer bags, date and store up to 8 weeks. To bake, remove and arrange on baking sheets, then let stand about an hour to defrost, then bake as directed.
  • ready to bake or freeze

  • Spray both sides of each samosa with the olive oil spray and bake, turning samosas over halfway through, until evenly golden and crisp, 20 to 25 minutes total. Cool slightly. Serve warm or at room temperature. Makes 2 dozen triangles.

Recipe and text copyright Beth Hensperger 2011

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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