EVERY TIME I WANT TO WALK AWAY I GET SUCKED BACK IN.
Meaning, every time I say that's it - I have no more recipes to give - no more techniques to perfect - no more anything else because other folks are doing it better, I get pulled back. Not because somehow I know that much more, but I always discover ways to make recipes more efficient for me and my family - and thus for you! And when the lightbulb went off on this samosa puff recipe you should have seen me dancing in my kitchen.
The sheer excitement tells me I'm doing what I should be doing. And, that's when I know I will keep at it. So what was the magical moment? The realization that to make the best samosa puffs I actually want to bake them in a muffin tin. In my last post, I sliced them and then baked them on a cooking sheet. That was delish. But, they were large and almost a little too much. I also wanted them crispier ... introducing the muffin tin concept.
I saw the process - I am not going to lie - on social media. But, what confused me is that the video showed them stuffing the entire piece of cut samosa/pastry slice into the mini muffin hole. When I tried that, I had to literally jam it in there. It just did not feel right. So then I cut my piece in half and put it in. But, then you have the cut side without any pastry ... unless you .... wait for it ... pinch that side together! And presto. Oh my goodness! Dance worthy!
This was perfect on so many levels. You get more out of your pastry roll, the mini samosa is super crisp on all sides, and it's a perfect bite-sized snack. I especially love this size when making them for my kids. The recipe below includes a revised filling - a little less fussy than my first one (no heat, no ginger, and minimal spices), but it's actually as good if not better - especially for parties with a variety of palates. This recipe - in a mini muffin tin - is your Diwali and holiday appetizer, folks. Trust me. I don't dance for just any recipe!
Ingredients
2 tablespoons vegetable oil
1/2 teaspoon turmeric powder
1 heaping teaspoon cumin seeds
3 large boiled and peeled russet potatoes, diced
1 heaping teaspoon garam masala
1 heaping teaspoon chaat masala
2 teaspoons salt
2/3 cup frozen peas, slightly defrosted
1 box frozen puff pastry sheets (2 sheets), thawed
1 egg + 1 tablespoon water, stirred together in small bowl, optional
Instructions
1. Position your oven rack in the second-from-the-top position and heat your oven to 420 degrees Fahrenheit. The 20 degree increase is another key to crispy puffs.
2. In a large skillet on the stove, heat the oil over medium-high. Once the oil is warm, add the turmeric and cumin. Stir and cook for 40 seconds.
3. Add the potatoes. Stir and cook for 2 minutes. Add the garam masala, chaat masala, and salt. Stir and cook for 2 minutes, mashing down the potatoes with a fork. Some recipes put the potatoes through a ricer but I'd suggest my method. You want a touch of texture otherwise it does not taste right.
4. Turn the heat off, add the peas, and stir. Remove the pan from the heat and let the mixture cool for at least 30 minutes so that the pastry does not melt when you fill it.
5. Thaw the pastry sheets at room temperature for at least 40 minutes. Unfold them one at a time on a lightly-floured surface. I use a rolling pin to lightly roll them. Place about 1 1/2 cups of potato filling in the center of the pastry. Working carefully, spread the filling over the entire surface, leaving a small space around the edges.
6. Starting at the side closest to you, roll each sheet up away from you like a jelly roll. Slightly moisten the end of the pastry with your fingertips dipped in water to help it better stay rolled and pinch both ends so the filling does not fall out. Tightly wrap each roll separately in plastic wrap and place in the fridge to set for at least 5 minutes. You can prep these rolls up to a week ahead of baking.
7. Remove the rolls from the fridge and slice with a sharp or serrated knife into 3/4-inch rounds. Take each round and slice it in half, and then pinch the ends so that both ends come together. Place each uncooked puff into the holes of a mini muffin tin. I find there is no need to prep the tray with oil - the pastry has enough, but you can if you prefer. Brush the samosa puff tops lightly with a pastry brush dipped in the egg wash - or don't. I usually skip the egg wash - while it's supposed to help the pastry glisten, with samosas I don't think it does much.
8. Place the tray in the oven and cook for 20 minutes. Remove and serve immediately with our Tamarind Chutney and/or mint chutney.
A great way to prepare for the holidays is to make the logs and refrigerate them until you are ready to make them. Or, slice them and put them in the muffin tins, cover with plastic wrap and refrigerate until you are ready to use. Or, cook them fully and store until ready to use. when you want to serve them, simply crisp them up by warming them in the oven or in a toaster oven. The trick to storing them once cooked is to make sure you cool them completely before putting them in a container. Any steam that collects from the heat will make them soggy otherwise.
I was on WGN News this week showcasing my recipe, so I took advantage of the in-studio lighting and shot some photos. See the potatoes? They are mashed, but they are not mush. We want some texture so that when you bite into the samosa, you get small chunks of potato. But, you don't want them to be too big because they can break through the pastry. It's about balance!
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Cecilia
October 29, 2024
I’ll also dance around while making these mini samosas and praising your ingenuity!! Thanks for the recipe as well as the tip on how to cook whole potatoes in the instant pot.
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Indian As Apple Pie replied:
Woo Hoo!!!! I love it. Please post a photo once you do make them! xoxo Anupy ________________________________