- Vegetarian and vegan
- Crowd favorite at parties!
- Easy to make using store bought puff pastry
Samosas can be dipped in a variety of chutneys or dipping sauces!
After recently binge watching the Great British Baking Show Holiday seasons I had this idea. In the show, they make a sausage wreath and immediately I thought, I need to make a samosa version!
So, my version includes cilantro chutney on the inside baked with the samosa filling. This gives even more flavor to the bite! Usually, samosa is served with a sweet and savory chutney. So, for the holidays I used cranberry chutney. You can serve it with the more traditional tamarind date chutney (imli chutney) as well. I also have a tamarind sauce as an option.
Tip: Samosas are always a hit at parties for all age groups. You can make the filling and chutney ahead of time, making this very easy to make the day of a party.
- Potatoes – peel and cut very small. As these are not boiled before hand (they cook during bake), the smaller they are the better.
- Puff pastry – don’t forget to defrost. My favorite way is to move the puff pastry from the freezer to the fridge the night before I make this. Then I take it out when ready.
- Garlic – I added a little garlic for some flavor but usually this is not included in samosa filling and it is completely optional.
Making the Puff Pastry Pull Apart Samosa Wreath
- Make chutneys (see below for links)
- Make samosa filling
- Fill and fold puff pastry wreaths
What do I serve it with?
For this bake, I served it with cranberry chutney. The cranberry chutney is sweet and tangy and provides great balance for a holiday appetizer. There is cilantro chutney inside.
I love samosas with a cup of masala chai!
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
- Parchment paper
- Baking sheet
- Rolling Pin
- 3-4 medium potatoes 425g, peeled and chopped small
- ¾ cup frozen peas 90g, rinsed
- 2 tbsp oil
- 1 tsp cumin seeds
- ¼ tsp asafoetida hing
- 2 tsp ginger blended/shredded finely, about 1 inch ginger
- 1-2 cloves garlic minced/crushed, optional
- 1 tsp cumin coriander powder blend dhana jeeru
- 1 tsp mango powder (amchur) or sub extra 1 tsp lemon juice if don't have it
- ¼ tsp red chilli powder lal mirch
- 1 tsp lemon juice
- ¼ cup mint chopped, optional
- 2 puff pastry sheets 490g ( I used Pepperidge Farms brand) 17.3 oz, 1.1 lbs
- 3-4 tbsp milk milk of choice, for brushing top of wreath
Cranberry Chutney (click through link)
- Heat oil in pan in pan on medium-high. Once hot, add cumin seeds2 tbsp oil, 1 tsp cumin seeds, ¼ tsp asafoetida, 2 tsp ginger, 1-2 cloves garlic
- Add potatoes and peas to pan, mix.3-4 medium potatoes, ¾ cup frozen peas
- Add spices to pan. Mix well.1 tsp cumin coriander powder blend, 1 tsp mango powder (amchur), ¼ tsp red chilli powder
- Add chopped mint leaves and mix. Turn off gas. Add lemon juice and mix. Set aside to cool.¼ cup mint, 1 tsp lemon juice
Samosa Puff Pastry Pull Apart Wreath
- Roll out defrosted puff pastry sheet to about 12X18 inches. (Note, Pepperidge farms provides two sheets of puff pastry. I just laid one on top of the other and rolled them out together)2 puff pastry sheets
- Spread a layer of cilantro chutney or cilantro mint chutney down center of rolled out puff pastry sheet.
- Spread the samosa filling mix on top of the chutney in the middle.
- Bring sides together and enclose the samosa filling. Where the puff pastry closes, press lightly together. Flip the roll so the seam where the roll is closed is on the bottom. Bring ends of the roll together to form a circle. Cut 2 inch slices around the circle from 2/3 of the bottom of the wreath edge. Keep the inner circle of the wreath connected, do not cut that part.
- Pick each slice of samosa and slightly turn out facing in one direction. Brush the puff pastry with a light coat of milk to help it brown.3-4 tbsp milk
- Bake at 400F for about 35-45 minutes. Check in at 35 minutes. Once browned, it is ready. Serve with a sweet chutney in the center in a bowl. See post and notes for links to chutneys.