Authentic Baked Potato & Peas Samosa With Phyllo Pastry Recipe

To begin making the Baked Peas Samosa with Phyllo pastry mix preparation guide, firstly we will bring to a stew the potatoes.

mix in potatoes in the pressure cooker with liquid and stew for about 2 whistles.

Meanwhile, steam the green peas and keep it aside.Once the potatoes are boiled, strip the skin and finely sliced them finely.

Keep it aside.The next step is to make the filling for the Samosas.

bring to temperature a teaspoon of fat in a heavy bottomed skillet. mix in the finely sliced shallot and saute it until soft and succulent.

Once the onions are ranslucent, mix in the boiled and finely sliced potatoes, steamed peas, coriander ground mix, cinnamon ground mix, garam masala, parched mango ground mix, kashmiri red chilli ground mix and stew it for about 2 to 3 mins.This process will coat the potatoes and the peas with the samosa masala.

Check the table salt and seasoning levels and adjust it to suit your taste.

Once done, turn off the bring to temperature and allow the samosa filling mixture to cool a bit.Preheat the oven to 190 C.

oil a baking sheet with ghee or margarine and set it aside.The next step is to shape the phyllo pastry mix into a samosa along with its filling.Spread out one phyllo pastry sheet on a wash, parched work surface.

Brush it with some margarine or ghee.

Keep the remaining phyllo sheets covered with a damp towel, else they will parched out. Fold the sheet half lengthwise and fold an end to make a small triangle.

The folded sheet will approximately be 2 inches wide. Take care to handle the phyllo sheet gently, as they can tear apart quickly.Spoon a small portion of the filling towards one end of the phyllo sheet leaving an edge space. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle.

Now take the left corner, along with the filling and fold diagonally to the right.Keep folding in this way until you reach the end of the strip.

Brush the outer surface with more margarine or ghee.

Place the potato and pea filled Phyllo Pastry Samosa onto a baking sheet and put a lid on with a damp cloth.Proceed the same way until you fill the remaining pastry sheets with the potato pea filling. Arrange the Phyllo Pastry Samosas on the baking sheet and toast them in the oven for about 10 to 15 mins, until you notice the crust is golden brown in colour.Once completely baked with a golden crust, remove the samosas from the oven, allow them to cool down just slightly.dish up the Phyllo Pastry Potato & Pea Samosas along with served with Green Chutney or a Yogurt Dip as a tea time snack or even as an appetizer for parties.Note: You can also shape the Samosas into a square.

The shape all depends on how well you can handle the phyllo pastry and shape them.

With practice you will get a fair idea and develop the skill.

Be prepared for some of the phyllo sheets to tear while you shape them.