Vegan Vegetable Puff Pastry Samosa is a nice way to enjoy this popular snack guilt-free. A baked samosa recipe filled with potato mushroom curry that can be made in 30 minutes!
A fun and tasty snack for all especially during the holidays!
Dunk it in spicy green chutney
Any fans of these triangle-shaped pieces of heaven here?
I am positive that even a non-Indian would have had a Samosa at-least once in their life!
Samosas are a popular entrée, appetizer, or snack in the local cuisines of India, the Middle East, Africa, and other Asian countries.
Due to cultural diffusion and emigration from these areas, samosas have gained popularity and are also prepared in many other regions.
The fillings may vary, however, the most common filling is of mashed potato, onions, and peas. The triangular shape is also significant to this dish.
While it's mostly a vegan savory dish, there are many recipes with a sweet filling inside. I plan on making the sweet version very soon.
Traditionally, samosa is deep-fried. But over the years, since people have become more health-conscious, the baked versions have started being made.
Personally, I prefer the fried version more because it's more authentic and tastier.
And since during the holidays, everyone is in the mood to indulge, it makes it the perfect holiday snack for all to enjoy!
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We love them!
Actually more than me, KR is a HUGE vegetable samosa fanatic. He loves and craves it all the time.
In fact, every Friday on his customary visit to the Indian grocery store, he gets fresh samosas for both of us. We enjoy this with our evening cup of coffee.
You can also find frozen samosas
at these local grocery stores if you are bored to cook or want to try a batch first to check it out.
But I would recommend that you try the authentic fresh fried samosas first or my puff pastry samosa version before the frozen ones.
They are very addictive!
Fusion at its best!
I enjoy creating fusion recipes and have tried my hand at quite a few. I love it when I can combine two cuisines and create something new and different.
Stuffed Potato French Loaf is my version of Vada Pav. Then there is Mexican Pani Puri, Dabeli Pizza, Indian Curry Pasta, and Thandai Chocolate Bark that I am really excited about.
Now I wanted to create a Samosa fusion dish and what better way than to use pastry puffs! I enjoy cooking with pastry puff sheets.
They are so versatile and one can get as creative as possible when it comes to using them. Also, the benefit of using puff sheets is that the dish becomes easy and more appetizing.
And that's how I came up with this idea to make a baked samosa recipe!
Why make them
There is nothing you won't love about these vegan Samosa Pastry Puffs. While I may not need any reason why I should make this baked samosa recipe, here are some for you:
- They are baked not fried
- Vegan, nut-free, soy-free, and gluten-free puff pastry recipe
- The filling can easily be customized
- Can be made in bulk and prepped ahead of time
- Extremely easy and quick to make
- Total Crowd pleaser
These vegan mushroom potato samosas are light, crunchy, flaky, golden, with a crust that will melt in your mouth and a spicy, savory filling that'll make you want more.
Ingredients needed
That's all you need!
This baked samosa recipe is a little different from the ones you may have had before.
Normally, samosa is stuffed with mashed potatoes, today we are making potato mushroom curry to use as stuffing.
Use any mushroom variety for this recipe. I have used minced white button mushrooms to make this curry filling.
Potatoes - Use Russet or Gold potatoes. Boil, peel, and mash them.
Veggies - I have added Bell pepper. However, you can also add onions.
Spices and herbs give this dish its real flavor.
Puff Pastry Sheets - I have used store-bought vegan pastry sheets. Always check the label before you buy it. You can also make them at home.
Here's how to make it
Stuffing preparation.
First, we need to prepare the filling. Boil and mash
the potatoes
and keep it aside.
- Heat oil
in a pan and temper cumin seeds. Then add ginger garlic paste and minced mushrooms.
- Saute till all the moisture from the mushroom disappears. This could take 8-10 minutes.
- Then add minced green chilies and chopped cilantro. Fry for 2 minutes.
- Add finely chopped bell pepper and seasonings like turmeric powder, coriander-cumin powder, garam masala, and amchur powder.
- Give it all a mix and cook for a minute.
- Lastly, add the mashed potatoes along with salt and mix it all together.
in a 
and temper cumin seeds
. Then add ginger garlic paste and minced mushrooms.
Keep this potato mushroom curry aside for now and let it cool. You can also store it in the fridge till you need it.
This is how you make a samosa.
When it's time to make the Vegetable Puff Pastry Samosa, here's what you need to do.
- Refrigerate the stuffing till it's needed.
- Remove puff pastry from the freezer and let it sit out at room temperature, about 40 minutes.
- Then cut them into squares as shown in the picture above.
- Stretch each square a bit more with a rolling pin.
- Add a dollop of the prepared mushroom curry in the center.
- Spread some green chutney and sweet tamarind chutney in the center before adding the filling if you wish to.
- You can also add some grated cheese on top of the filling.
- With a brush, apply dairy-free milk on all the sides of the squares,
- Fold into a triangle. Refer to the picture to see how it's done.
- Press the edges with a fork to create a design and also help seal it.
- Preheat the oven to 450 degrees F and bake these puffs for 15-20 minutes or till they puff up well and turn golden brown.
, apply dairy-free milk
on all the sides of the squares,
to create a design and also help seal it.
Serve with evening tea.
Serving Suggestions
Take them out and let them cool for a minute. Vegetable Puff Pastry Samosa is ready!
Serve them warm with tomato ketchup or green chutney and tamarind chutney.
These can also be paired with hot and cold beverages like Dalgona Coffee, Masala Tea, or Pumpkin Spice Latte.
Serve them at your next Diwali/Thanksgiving/Christmas party and watch your guests go ga-ga over it!
These vegan samosa pastry puffs are light, crunchy, and very delicious. It reminds me of Mumbai's samosa pav in some way.
Top tips, recommendations, and suggestions
Add lemon juice if you don't have amchur powder. You can also add chopped onions to the filling.
The stuffing for this vegan samosa recipe can be prepared in advance and refrigerated. It stays good for 4-5 days.
In fact, you can freeze even the stuffed puff pastry and bake them fresh as and when needed.
Be liberal while adding the filling but ensure you are able to close it properly. Add grated cheese along with the filling to make cheesy samosa puffs.
Make and eat them warm and fresh. But if gone cold, you can reheat them in the microwave.
Can you make another filling?
The traditional vegetable samosa is prepared only with mashed potatoes and green peas.
So you can make Potato Samosa or Aloo Puffs using this same recipe minus the mushrooms.
Also, Instead of mushroom curry, you can make samosas using any other veggies, soy, or tofu.
Can you give it any other shape?
Yes. That is the beauty of working with puff pastry sheets. You can shape them as you want.
You can make a samosa pie using this filling, shape them as pinwheels or give it any other shape.
Or you can make them the traditional way. Prepare a plain dough, roll them into small circles.
Then stuff them with the filling and then shape them as triangles. Then fry or bake them.
Can you eat this the next day?
Yes, you may enjoy these vegan baked samosas the next day as well. Just heat it up in the microwave.
However, it tastes the best when eaten freshly baked.
Some vegetarian/vegan pastry puff recipes
- Green Peas Spinach Pastry Puffs
- Spinach Paneer Puffs
- Tomato Thokku Pinwheels
Make lots of them!
If you’ve tried this Baked Vegetable Puff Pastry Samosa Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
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Baked Vegetable Puff Pastry Samosa Recipe
Equipment
Ingredients
For the stuffing
- 2 potatoes cooked and mashed
- 1 tablespoon cooking oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 2 cups mushrooms minced
- 3 green chillies minced
- 2 tablespoon chopped cilantro
- 1 Bell pepper chopped
- 1 teaspoon turmeric powder
- 2 teaspoon coriander-cumin powder
- 2 teaspoon garam masala
- 1 teaspoon amchur powder
- Salt
To make the samosa
- 1 Puff pastry sheet
- ¼ cup Any Milk
Instructions
For the stuffing
- Boil and mash the potatoes and keep it aside.
- Heat oil in a pan and temper cumin seeds. Then add ginger garlic paste and minced mushrooms.
- Saute till all the moisture from the mushroom disappears. This could take 8-10 minutes.
- Then add minced green chilies and chopped cilantro. Fry for 2 minutes.
- Add finely chopped bell pepper and seasonings like turmeric powder, coriander-cumin powder, garam masala, and amchur powder.
- Give it all a mix and cook for a minute.
- Lastly, add the mashed potatoes along with salt and mix it all together.
- Keep this potato mushroom curry aside for now and let it cool. You can also store it in the fridge till you need it.
- When it's time to make the Vegetable Puff Pastry Samosa, here's what you need to do.
- Refrigerate the stuffing till it's needed.
To make the samosa
- Remove puff pastry from the freezer and let it sit out at room temperature, about 40 minutes.
- Then cut them into squares as shown in the picture above.
- Stretch each square a bit more with a rolling pin.
- Add a dollop of the prepared mushroom curry in the center.
- Optional - Spread some green chutney and sweet tamarind chutney in the center before adding the filling if you wish to.
- Optional - You can also add some grated cheese on top of the filling.
- With a brush, apply dairy-free milk on all the sides of the squares,
- Fold into a triangle. Refer to the picture to see how it's done.
- Press the edges with a fork to create a design and also help seal it.
- Preheat the oven to 450 degrees F and bake these puffs for 15-20 minutes or till they puff up well and turn golden brown.
- Take them out and let them cool for a minute. Vegetable Puff Pastry Samosa is ready!
Notes
Nutrition
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Hi
When I say pies in microwave I meant meat pies!
for these I would put into microwave for 30 sec then into air fryer at 180 for 3-4 min
Just to clarify
Ok, got it. Thank you. 🙂
Thank you for the lovely recipe
.As you say its best baked eaten on the same day but if you have leftovers put it in an air fryer at 180 degrees for 3-4 min and it will still be deliciously flaky and yummy!
I never liked puff pastry left overs but since I used the air fryer for the leftovers its the best! I keep pies in fridge overnight and put it in the microwave for 2 min to heat the centre then into air fryer for 4min at 180-has changed my puff pastry story.
Because you have been so generous to share your lovely recipe I thought I would share my experience
Thank you again
Thanks for this tip Isa! That really helps. 🙂
Your recipe does not include baking instructions. What temp and for how long are they baked?
Hi Kathleen, I have shared the details in the post but somehow missed adding them to the recipe card. Thanks for bringing it to my notice. I have updated it. 🙂
Yes, will do that as well. Thank you.
Hey, I have mentioned in the 9th step - bake these puffs for 15-20 minutes. 🙂
Wow, these look absolutely incredible! (Want to come over and make dinner?)
I'm going to have to try these out!
Awesome pictures! I just pinned it. I love a good tasty samosa. These puff pastry samosa is mouth watering. Makes me want to eat some now. They look so yummy!
WOW, these looks amazing! I am obsessed with Indian food, especially samosas. I never thought I could make them at home, but with puff pastries it looks like I can!
LOVE the idea of using puff pastry dough for samosas! Thanks for sharing! My mouth is watering.
These look soooo delicious. I may try to make them. Would be great to try for my next gathering.
Looks delicious! I can't wait to see the sweet ones if you make them. Time for me to go get lunch!
YUM. These look SO good. As in, so good I could probably live off of them. That flaky pastry and perfect filling- need these in my life!