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For an aperitif with friends, as a starter or as a main course with a salad, these delicious vegetable and spicy samosas are the quick and easy way to treat yourself! Vegetarian, they're as crunchy as they are delicious. Get cooking 🙂
If you like samosas, you'll love this version with chicken, curry and goat cheese or the one with pesto, black olives, goat cheese and sun-dried tomatoes or with tuna and cream cheese.
Table des matières
💙 Why you'll love them
- They're really very simple to make.
- You can make lots of them and freeze them, which is great for a lazy meal!
- They can be enjoyed at any time of day: as an appetizer, an aperitif or an accompaniment to a main course.
🍠 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Fillo pastry sheets, also called phyllo dough
- Olive oil.
- Vegetables: sweet potato, carrot, leek, onion and garlic.
- Spices: curry and cumin for added flavor.
- Crème fraîche
- Cilantro: fresh, if possible. Otherwise frozen.
- Butter: soft, to brush over the samoussas and make them even crispier.
✅ Vegan and dairy-free version
To make this recipe vegan and dairy-free, replace the butter with vegetable margarine and the crème fraîche with vegetable almond or coconut cream.
🥰 The chef's tip
Before filling your fillo pastry sheets, allow the filling to cool. Otherwise, you risk soaking the sheets and making the samosas much less crispy.
🤔How to fold samosas?
On these process shots, it's not the garnish of those veggie 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!
💡 Frequently Asked Questions
These delicious, crunchy doughnuts originated in Central Asia and the Middle East, before being introduced to India in the 13th/14th century.
You can fry them in a pan filled with frying oil, or brush them with butter and brown them in the oven, as shown here.
If you'd like to enjoy them as a main course, accompany them with a salad or soup.
❄️Storage / freezing
You can store these samoussas in an airtight tin in the fridge for around 48 hours.
If you've made too many, you can freeze them cooked: once cold, place them on a plate in the freezer without touching for around 2 hours. Once they have been pre-frozen, you can place them in a freezer bag and store them for 3 to 4 months.
To defrost, pop them in the oven or frying pan for a few minutes.
🇮🇳 Other Indian gems
If you make these samosas, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Veggie Samosa
Ingredients
- 8 fillo pastry sheets also called phyllo dough
- 1 tablespoon olive oil
- 1 ½ cups sweet potato
- 1 ¼ cups carrots
- 1 ¼ cups leeks
- 1 yellow onion
- 1 large garlic clove
- 2 tablespoons curry powder
- ⅔ cup creme fraiche
- Cilantro
- 1 tablespoon unsalted butter
- Salt to taste
- Black pepper to taste
Instructions
- Wash your vegetables, then peel and slice them into thin strips (the thinner they are, the faster they cook).
- In a frying pan over high heat with a drizzle of oil, place the finely sliced vegetables, season with salt and pepper and stir often to prevent burning.
- After 5 minutes, add the crème fraîche and curry powder. Cover and cook over a low-medium heat for around 25 minutes, stirring occasionally.
- Chop the cilantro and stir in.
- 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, with a little filling on the bottom right. Fold one corner of the strip over the filling to form a triangle (see process shots if necessary). 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!
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