Samoosas are an Indian inspired fried or baked crisp pastry usually with a savoury, meat or poultry filling. Size and consistency varies but GOLD Restaurant samoosas are triangular in shape. This particular baked recipe calls for creamy potato and pea filling. Samoosas really are inexpensive, tasty and easy to prepare. They’re ideal as a starter or party snack.
Recipe by: GOLD Restaurant
Serves: 6 people (or 18 small samoosas -3 each as a starter portion or party snack)
Preparation: 30 minutes
Cooking: 30-35 minuteswhich we blend with fresh cream.
- Spring roll pastry
- ⅓ cup (110 g) peas (fresh or frozen)
- 3 large (300 g) potatoes
- Pinch salt
- Coarse ground black pepper to taste
- 1 egg, whisked for brushing pastry
Set your oven to 180°c.
To prepare the filling:
- Boil the potatoes with some salt.
- Once cooked, drain and allow to cool slightly to remove the potato skins.
- Boil the peas until cooked but still firm.
- Mash the potatoes.
- Add the cooked peas and stir.
- Add some pepper to taste.
To prepare the samoosas:
- Unroll the thawed spring roll pastry and cover with a damp cloth.
- Peel off one sheet and keep the rest covered so that they don’t dry out.
- Divide the peeled off sheet into three even strips.
- Cut each of the three strips in half.
- You will now have 6 rectangular pastry strips.
- Place a tablespoon of the pea and potato mix at the top of one of the rectangular pastry strips, leaving a 1.5 cm border.
- To form a triangle, fold diagonally to enclose the filling and continue folding until you get to the end of the rectangular strip.
- Brush the entire outer surface with egg yolk.
- As you complete each samoosa place it on a greased/non-stick baking tray and cover.
- Continue with the process until you have 18 egg-brushed filled, folded samoosas.
- Bake until golden and crisp – be sure to turn them halfway through cooking time.
Tip: We serve ours with chutney, a South African condiment, which we blend with fresh cream.