This easy samosa recipe is a little different from the traditional deep fired samosa. This is a baked chicken samosa recipe made with puff pastry sheets. These hot snacks are small in size and are perfect to serve as easy finger food party snacks. We’ll show you how to make this baked samosa recipe step by step.
Samosa Chicken Puff Pastry Snacks
These savoury Indian chicken puffs are a mouth-watering snack that can be enjoyed any time. The filling is wrapped into puff pastry cones then baked until crisp and golden. These can be enjoyed hot as they are or served with dipping sauce.
Making This Easy Samosa Recipe
The filling for this easy samosa recipe is made with ground chicken, potato, onion, garlic, ginger, tomato and spices. When making the filling, use a spatula or wooden spoon, to break the ground chicken into tiny pieces. You don’t want big chunks of chicken mince; it makes it difficult to fill the pastry cones.
The potatoes don’t need to be peeled. Give them a very good scrub before cutting into tiny ½ cm cubes. The potato cubes are cooked with the chicken, if the cubes are too large, they won’t be fully cooked at the end of the cooking time. If you like, you can half cook the potato cubes in the microwave oven before adding to the chicken.
The tomatoes are diced finely, and you don’t need to peel or seed them.
If you have a curry powder or samosa mix and you are uncertain of the taste. Start by adding one level tablespoon (or less) to the meat mixture, stirring well until it is evenly combined. Have a taste and add a little more powder if necessary, keep doing this until you are happy with the flavour.
Once the filling has cooked it is important to allow the mixture completely cool before filling the puff pastry cones. If you add a hot filling to the pastry the pastry will melt and become unmanageable.
Cutting The Puff Pastry
I buy frozen puff pastry sheets that are cut into large squares, separated by sheets of plastic. The puff pastry can easily be separated while frozen. Use a knife or your fingers to separate each sheet.
The frozen sheets are very brittle when frozen, so be careful not to break the frozen sheets. Lay each separated puff pastry sheet flat on the work bench and allow to thaw completely before cutting into shapes.
The puff pastry is cut into 13 cm rounds which are then cut in half. I used a small pie tin (it was just the right size) as a cutting guide, however, use whatever you have. It could be a small plate or even a clean empty tin can will do. Cut two large circles from opposite sides of the pastry, cutting as close as possible to the outer edges (refer to image #1).
With the remaining pastry cut two half circles of pastry (refer to image #2).
Cut the round pastry circles into half. (refer to image #3).
Holding the pastry in one hand, fold each half circle of pastry into half along the straight edge (refer to image #4). Use your other hand to gently press along the straight edge to seal and form a cone.
How to Fill The Pastry
Now we come to the fun part of this easy samosa recipe, stuffing the cones.
In one hand hold a pastry cone and open it up (refer image #5).
Then fill with 2 – 3 teaspoons of cooled filling, use the back of the teaspoon to gently press the surface flat. Don’t over fill the cone, you will need to have some empty space at the top to seal the cone shut (refer image #6).
Closing the cone, start from the edge pressed together in step 4, press the top open sides together (refer image #7).
How to Make The Samosa Shape
You could leave the samosa as is it picture in image #8. But I think it looks nicer with a point the top and bulging slightly at the base.
To do this, stand the filled chicken puff pastry on the long-sealed edge (as done in step 7), and gently push the pointed edges at the base to the centre. Doing this will cause the pastry to bulge slightly in the middle, which will help it to form a flat base so that it will stand upright (see image #9).
At this stage you can freeze these and bake at a later date, or you could put them in the fridge overnight to bake the next day.
Before baking, brush the pastry with an egg wash made with one egg yolk and a little milk. Place in a preheated oven and bake for 15 – 20 minutes or until golden brown.
If they are frozen there is no need to defrost them, they can be baked from frozen. If they have be in the fridge bake them while still cold. Before baking brush the samosas with egg wash, and increase the baking time by a few extra minutes.
This really is an easy samosa recipe and just like my Easy Samosa Beef Puff Pastry Sausage Rolls these would be a very nice snack to go with my Pumpkin and Sweet Potato Soup. Do try these I’m sure you will love them.
More delicious savoury snack recipes to try
- Sweet Corn Fritters
- Fried Ikan Bilis and Peanuts Snack
- Mini Bacon and Cheese Quiches In Puff Pastry
- Light and Fluffy Cheese and Bacon Scones
- Savoury Puff Pastry Appetizers
- Browse all savoury snack recipes
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Easy Samosa Recipe – Chicken Puff Pastry Snacks
- 13 cm round pastry cutter or something similar
- fry pan
- baking trays
- Small blender for blending the dip ingredients
- 2 tablespoons vegetable oil
- 100 grams onion finely sliced
- 2 teaspoons fresh ginger finely grated
- 2 garlic cloves finely minced
- 500 grams chicken mince
- 1 – 2 level tablespoon curry powder or samosa mix or to taste
- 1 teaspoon salt
- 100 grams tomato finely chopped
- 150 grams potato peeled and cut into tiny cubes
- 3 tablespoons hot water
- 10 grams fresh coriander finely chopped
- 5 – 6 sheets ready rolled puff pastry thawed
- 1 egg yolk
- 1 tablespoon milk
- 20 grams fresh mint leaves roughly chopped
- 4 spring onions chopped
- 1 red chilli seeded
- ¼ teaspoon salt or to taste
- 1 tablespoon lemon or lime juice
- 2 level teaspoon sugar
- ¼ teaspoon garam masala
- 3 tablespoons water
- Heat the oil in a fry pan, add the onion, garlic and ginger and fry over a medium heat for about 5 minutes, or until the onions soften.
- Add the mince and curry powder and stir over high heat until the chicken has brown. As the chicken cooks use a wooden spoon or spatula to break the mince into tiny pieces.
- Add the salt, tomato and cook, covered over low/medium heat for 5 minutes, stirring occasionally.
- Add the diced potato and 3 tablespoons hot water, cooking for 5 minutes more covered or until the potato is cook, add a splash of water if necessary.
- Turn of the heat, taste and adjust the seasoning, then allow to cool completely. Stir in the fresh coriander.
- Preheat the oven to 200°C and line two baking trays with baking paper.
- Use a pastry cutter and cut the puff pastry into 13 cm circles (or use a small plate as a guide). Then cut each circle in half.
- Take one half and fold over to form a cone shape, pinching the straight sides together.
- Spoon about 3 teaspoons of the filling into each cone. Seal the cone, by pinching the top edges together. Place on the prepared trays.
- Place the egg yolk and milk into a small cup and beat together, and brush over the pastry.
- Place in the preheated oven, and bake for 15 – 20 minutes, or until the puff pastry puffs and browns.
- Serve hot, on its own or with mint dip.
- To make the dip, place all the ingredients into the bowl of a small blender and blend until fine. Taste for salt and adjust if necessary. Transfer to a serving bowl.
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