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Name: East African Phyllo Pastry Samosas
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 sheets phyllo pastry; 2 medium Yukon gold potatoes, peeled and diced small; 1/2 cup frozen peas; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1-inch piece ginger, grated; 1 small carrot, finely diced; 1 small green chili, finely chopped (optional); 1 tsp garam masala; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp turmeric powder; 1/4 tsp chili powder; 1/2 tsp salt; 2 tbsp fresh cilantro, chopped; 3 tbsp vegetable oil (plus more for brushing); 1 tbsp lemon juice

East African Phyllo Pastry Samosas

CrushedLemon1034

These phyllo pastry samosas are a delicious nod to the Indian-inspired street food beloved in East Africa. The use of phyllo gives a shatteringly crisp exterior that contrasts beautifully with the warmly spiced, tender potato and pea filling. The filling is fragrant with ginger, garlic, and garam masala, while lemon juice and cilantro add brightness. Perfect for entertaining or as a snack, these samosas are lighter than their deep-fried cousins but just as satisfying. Serve them hot with tangy chutney for a truly memorable bite that bridges continents and culinary traditions.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat 2 tablespoons oil in a skillet over medium heat. Add onion and sauté until translucent, about 3 minutes.
Add garlic, ginger, and green chili (if using). Sauté for another minute until fragrant.
Stir in diced potatoes and carrots. Cook for 5 minutes, stirring often.
Add garam masala, cumin, coriander, turmeric, chili powder, and salt. Mix well.
Add 1/4 cup water, cover, and cook until potatoes are just tender, about 6-8 minutes.
Stir in peas and cook for 2 more minutes. Remove from heat. Stir in cilantro and lemon juice. Let filling cool slightly.
Lay one sheet of phyllo pastry on a clean surface. Brush lightly with oil. Place another sheet on top and brush again. Cut into 3 strips lengthwise.
Place a tablespoon of filling at one end of each strip. Fold corner over filling to form a triangle. Continue folding in triangles up the strip. Repeat with remaining phyllo and filling.
Arrange samosas on prepared baking sheet. Brush tops with oil.
Bake for 18-20 minutes, turning once halfway, until golden and crisp.
Serve hot with your favorite chutney or dipping sauce.