Ingredients
- 2 russet potatoes, peeled and cubed
- 1 large carrot, peeled and grated
- 1/4 cup frozen corn kernels, thawed
- 1/4 cup frozen peas, thawed
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon kosher salt
- 1 package (20 sheets) 9×14 phyllo dough
- 4 tablespoons melted butter
Instructions
-
Preheat the oven
Preheat to 350°F (175°C). -
Prepare the phyllo dough
Thaw according to package instructions. Keep it covered with a damp paper towel to prevent drying out. -
Cook the potatoes
Place the cubed potatoes in a saucepan, cover with water, and bring to a boil. Cook for about 10 minutes, or until fork-tender. Drain and mash until smooth. -
Make the filling
Add the grated carrot, corn, peas, garlic powder, cumin, turmeric, and salt to the mashed potatoes. Mix until well combined. -
Assemble the samosas
-
Lay one sheet of phyllo dough and brush lightly with melted butter.
-
Stack two more sheets on top, brushing each layer with butter (3 sheets total).
-
Cut the stack lengthwise into 3 strips.
-
Place about 1 tablespoon of filling at the bottom of each strip.
-
Fold into triangles by folding one corner over the filling, then continue folding up the strip.
-
Brush the outside with melted butter.
-
-
Bake
Place the samosas seam-side down on a baking sheet. Bake for 30 minutes, or until golden brown and crispy. -
Serve
Serve warm with your favorite dipping sauce.
Notes
- Work quickly with phyllo dough—it dries out fast if left uncovered.
- Serve with mint chutney, tamarind sauce, or yogurt dip.
- Add chili flakes or curry powder for extra spice.
- You can freeze assembled (unbaked) samosas and bake straight from frozen—just add a few extra minutes.
