Samosas with Phyllo Pastry Shell

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper




  • 1 pkg phyllo pastry - thawed
  • 1 tsp olive oil
  • 3 yellow potatoes, peeled, cut into 1/2 inch chunks, and parboiled or steamed
  • 1 cooking onion, diced
  • 1 tbsp ginger, grated
  • 2 cloves garlic - grated
  • 2 tbsp Patak's Mild Curry Paste
  • 1 cup frozen peas
  • 1/4 cup of chopped cilantro
  • 1 egg, beaten (egg wash)
  • Patak's Mango Chutneyas a dipping sauce


  1. Preheat oven to 350F
  2. Heat oil in frying pan over medium heat. Saute onion, garlic and ginger until cooked/onions are transluscent. Add Patak's Mild Curry Paste to pan; cook for 2 minutes. Stir in cooked potatoes and frozen peas to pan, cook for 2 to 3 more minutes. Stir in cilantro and then remove potato mixture from heat and leave to cool
  3. Unwrap thawed Phyllo and using kitchen shears, cut Phyllo into three long strips. On each strip, place a heaping spoonful of filling at the narrow end.
  4. Fold samosa into triangles, heading up the strip. Place finished samosa on a baking sheet lined with parchment paper. Cover with egg wash (wherever you brush on the egg, the Phyllo will crisp up in the oven).
  5. Bake for approximately 10 to 15 minutes, until samosas are brown and crispy.


Serve with Patak's Sweet Mango Chutney and/or plain yogurt for dipping.