Salmon and potato samosa

💙Why you'll love them

• Simple - they're almost child's play to prepare, and if you're worried you won't get the folding right, I've shared step-by-step photos to guide you. You can also find my ultimate guide to folding.
• Good storage life - as they can be kept for several days and even frozen, you can make them ahead of time.
• Versatile - the best thing about samosas is that you can put anything you want in them! I've shared a few variations below.
• Vary the cooking methods - I suggest baking them in the oven, but you can also deep-fry or pan-fry them.

🥔Ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these samosas.

• Potatoes - I used fingerling potatoes, but you can use whatever you like.
• Salmon - this is where opinions differ: some find it strange to bake smoked salmon and prefer raw salmon, while others find it delicious. Personally, I like both, so I'll leave it up to you, depending on your preferences.
• Fillo pastry sheets - also called phyllo dough, you can find them in most supermarkets.

✨How to make the best salmon and potato samosas?

Recipe details and quantities are in the recipe card below.

On these process shots, it's not the garnish of my salmon and potato samosas, as it's the garnish from my honey goat cheese samosas. But I just wanted you to see that it's a super easy process and I'll walk you through it, step by step, no worries!

• Place your potatoes in a pot of boiling water and leave to cook for 20-30 minutes (they're done when you can push a knife through them without resistance), before peeling them.
• Crush them, then add the shredded cheese, garlic powder, Cayenne pepper, chopped dill and chives, salt and pepper. Mix well.

• Take one fillo pastry sheet and place a clean, damp kitchen towel over the others to prevent them from drying out (filo sheets dry extremely quickly). Preheat your oven to 410°F/210°C in natural convection/static heat mode, high and low.
• Lay the fillo pastry sheet on your work surface and cut it into four equal strips.
• Place the first two strips one on top of the other.

• Add a little filling (in this recipe, we add a bit of the potato mixture, some salmon and some cream cheese) on the bottom right. 
• Fold one corner of the strip over the filling to form a triangle.
• Continue folding the triangle along the strip until you reach the end.

• Close the triangle, tucking the remaining fillo inside.
• Repeat the process with the other two strips, then with all the fillo pastry sheets.

• Place the triangles on a baking sheet lined with parchment paper. Brush with melted butter and bake for 10 minutes. Enjoy!

❄️Storage & freezing

• Store - place in an airtight container in the refrigerator for up to 2 days.
• Reheat - they will have softened in the refrigerator, but don't panic, just pop them into a preheated oven at 320°F/160°C for 10 to 15 minutes. They'll be piping hot and crispy again.
• Freeze - once baked and completely cooled, place them on a plate in the freezer without touching for around 2 hours. Once pre-frozen, they can be placed in a freezer bag and stored for 3 to 4 months.
• Defrost - place in a preheated oven at 320°F/160°C for 10-15 minutes.