Samosa puff is a fun and easy way to make potato-stuffed samosa without all the deep-frying. This vegan, nut-free and soy-free recipe uses storebought puff pastry for a quick and convenient option. The dough is spiced with ground cumin instead of ajwain seeds, and vegetable oil in place of butter for baking so that it crisps up just like traditional samosas do. These puff pastry samosa pinwheels are great for kids, but they are so delicious that adults can’t keep their hands off them too!
For the filling, mashed potatoes are lightly seasoned with spices to elevate them beyond basic comfort food. Turmeric powder adds a rich golden hue while black pepper and dry coriander powder offer a burst of heat. They are balanced by a handful of chiles, both whole and crushed, that add warmth, depth and character to the filling. The finishing touch is a generous sprinkle of garam masala, a blend of ground spices that gives the samosas its signature aroma and flavor.
To assemble, begin by thawing the puff pastry sheets in the fridge for about 30 minutes. Meanwhile, mix the ingredients for the dough and set aside. Then, cut the puff pastry into large circles – each sheet will yield 4 large circles. Save any extra dough for later. Next, apply a water-flour paste on the straight side of each circle and fold in half to create a cone shape.
When the dough is ready, pour in the prepared potato mushroom curry and press it into the center. Finally, top with the remaining shredded cabbage, sev and cilantro. Bake this samosa puff at 400 degrees F for 25 to 30 minutes or until golden brown. سمبوسة بف