Onion Samosa with Puff Pastry

Onion Samosa with Puff Pastry

Recipe Details

Allow additional time for thawing the puff pastry according to the package directions and for cooling the onion filling before assembling.

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Ingredients

• Frozen puff pastry sheet – 1, thawed according to package directions
• Onion – 1 medium, chopped
• Oil – 2 tsp
• Mustard seeds – 1/4 tsp
• Split urad dal – 1 tsp
• Cumin seeds – 1 tsp
• Green chilies – 2, finely chopped
• Red chili powder – 1 tsp
• Curry masala powder – 1 tsp
• OR Garam masala powder – 1/4 tsp
• Salt – to taste
• Oil or cooking spray – as needed, for the baking tray

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Preparation

1. Thaw the puff pastry sheet according to the package directions. Keep it cool until you are ready to assemble the samosas.
2. Chop the onion into slightly larger pieces than you would normally use for a fine sauté.
3. Once thawed, gently unfold the puff pastry sheet.
4. Cut it into approximately 9 equal squares. The exact number may vary depending on the size and brand of pastry sheet.

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Cooking Instructions

Prepare the Onion Filling

1. Heat 2 teaspoons oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the split urad dal and fry until lightly golden.
4. Add the cumin seeds and chopped green chilies and fry briefly.
5. Add the chopped onion and salt.
6. Sauté until the onion is soft and most of its moisture has evaporated. The filling should be fairly dry so the pastry does not become soggy.
7. Reduce the heat and add the red chili powder.
8. Add either 1 teaspoon curry masala powder or 1/4 teaspoon garam masala powder.
9. Cook for another 1–2 minutes, stirring frequently so the spices do not burn.
10. Remove from the heat and allow the filling to cool completely before assembling the samosas.

Assemble the Samosas

1. Preheat the oven to 400°F (about 200°C).
2. Line a baking tray with parchment paper or lightly greased foil.
3. Place a small spoonful of cooled onion filling in the center of each puff pastry square. Do not overfill.
4. Fold the pastry diagonally over the filling to form a triangle.
5. Press the edges together firmly to seal. You can gently press the edges with a fork if desired.
6. Arrange the filled pastries on the prepared baking tray, leaving a little space between each one.

Bake

1. Bake in the preheated oven for about 20–30 minutes, or until the puff pastry is well risen and golden brown.
2. If your oven browns unevenly, rotate the tray halfway through baking rather than flipping the pastries.
3. Remove from the oven and allow the samosas to cool for a few minutes before serving.

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Tips

Keep the Filling Dry: Cook the onions until most of their moisture has evaporated. A wet filling can prevent the puff pastry from becoming crisp.

Cool Before Filling: Always allow the onion masala to cool completely before placing it on the pastry. Hot filling can soften or melt the pastry layers.

Do Not Overfill: Use only enough filling to comfortably seal the edges. Overfilled samosas may open while baking.

Keep Puff Pastry Cool: If the pastry becomes very soft while assembling, refrigerate it briefly before baking.

Vegetable Variation: The same method can be used with a dry mixed-vegetable filling. Make sure any vegetable filling is fully cooked and has very little moisture before stuffing the pastry.

Serving Suggestion

Serve Onion Puff Pastry Samosas warm as an evening snack with tomato ketchup, mint chutney, or your favorite spicy chutney.

Recipe Source: From one of my friends, with slight variations.