Published by Robert Rose
Samosas are small savory pastries stuffed with a variety of fillings. Traditionally they are deep-fried, but we prefer to bake them for a healthier result. They are great topped with a dab of chutney or served with a dipping sauce. Try Suneeta’s Cilantro Mint Chutney or Yogurt Mint Chutney as an accompaniment.
If you prefer, you can deep-fry the samosas, which is a more traditional method. Heat vegetable oil in a deep skillet (to a depth of about 2 inches/5 cm) or a deep fryer, following manufacturer’s instructions, to 375°F (180°C). Add samosas in batches and fry, turning once, if using a skillet, until golden brown and crisp, about 5 minutes. Drain on paper towel. Serve with chutneys.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together, game day
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturecrisp, savory
- Baking sheets, lined with parchment paper
- 2 cups all-purpose flour 500 mL
- ½ tsp salt 2 mL
- ½ cup cold unsalted butter, cubed 125 mL
- ½ cup whipping (heavy) (35%) or half-and half (10%) cream (approx.) 125 mL
- 2 tbsp cornstarch 30 mL
- 2 tbsp cold water 30 mL
- Shrimp Samosa Filling
- 1 egg
- 1 tbsp cream or milk 15 mL
In a bowl, combine flour and salt. Add butter and, using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs. Drizzle cream evenly over mixture and mix lightly with a fork. Pinch a small quantity of dough between your thumb and fingers. If it doesn’t hold together, add more cream, 1 tbsp (15 mL) at a time, until it does. Knead until smooth. Wrap in plastic and refrigerate for 20 minutes.
Divide dough into 4 batches. On a lightly floured surface, roll out each batch, one at a time, very thinly into a large circle. Place a small plate (5 inches/12.5 cm in diameter) on top of circle and, using a sharp knife, cut out rounds of dough (you should get 3 rounds per large circle). Cut circles in half. Repeat until all dough is rolled out, yielding 24 half circles. If necessary, reroll scraps.
When you’re ready to fill the samosas, combine cornstarch and water and mix well. Set aside.
Working with one half circle at a time, moisten half of the straight edge with cornstarch solution. Fold in half, matching the dry straight edge with the wet one and keeping rounded edge open to form a cone. Pinch straight edge to seal. Holding the cone upright, fill with about 2 tbsp (30 mL) of filling. Moisten the inside edge of one side of the rounded top with cornstarch solution, pinch edges together and fold over the cone. Press firmly to seal. Repeat until dough and filling are used up. Place on a tray, wrap in plastic and refrigerate the prepared samosas for up to 8 hours.
When you’re ready to serve the samosas, preheat oven to 400°F (200°C). Make the egg wash by beating egg and cream in a small bowl. Place samosas on prepared baking sheet and brush tops with egg wash. Bake until top is just turning golden, about 10 minutes. Flip samosas over and brush other side with egg wash. Bake until nicely golden, about 10 minutes. Serve hot.
2011 Judith Finlayson and Jordan Wagman