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Samosa Puffs

Ingredients

For samosa filling

  • 2 tbsps oil
  • 1/4 tsp cumin seeds
  • 2 bay leaves
  • 1 green chili diced
  • 1/2 tsp grated fresh ginger
  • 1/3 cup frozen peas thawed
  • 2 tsp sesame seeds
  • 1 tsp garam masala
  • 1 tsp chaat masala
  • 1/2 tsp black salt sanchur powder
  • 4 medium potatoes boiled, skinned, and lightly mashed
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1/4 tsp amchur powder
  • 1/4 cup 2% milk
  • 1/4 cup light sour cream
  • 1/4 cup finely chopped cilantro

For Puff Pastries & assembly:

  • 1 package Puff Pastry Sheets thawed
  • 1/2 cup Kraft reduced fat cheddar cheese
  • Oil spray or oil

Instructions

  1. Heat oil in a large pot over medium heat. Add in cumin seeds, bay leaves, green chili and ginger. Let simmer for 30 seconds. Next add in peas, sesame seeds, garam masala, chat masala and black salt. Mix well. Add in potatoes. Using a rubber spatula, mash the potatoes while mixing. Add in lemon juice, cumin, amchur powder, milk, sour cream and cilantro. Mix well to incorporate all ingredients. (Should take about 5-7 minutes in total to make the mixture) Once done, set aside.

  2. Working with one puff pastry sheet, cut into thirds. You will have three long rectangles (see pictures above). Then cut each rectangle into thirds. You will end up with 3 medium squares. Divide a spoonful of the samosa mixture into the middle of each pastry, sprinkle with cheddar cheese. Fold the pastry over the filling, to form a triangle and crimp with a fork to seal. Repeat until desired amount of pastries are filled. This filling recipe makes about 20 pastries.
  3. Spray with an oil spray, and place into air fryer. Bake at 400F for 5-7 minutes, or until golden brown.
  4. If using an oven to bake, place pastries onto a baking sheet and bake for 20 minutes at 400F, or until golden brown.
  5. Serve with cilantro chutney & ketchup!