Celebration Samosas with California Walnuts

Total Time
50 Mins
Serves
60
Course

DESCRIPTION

These samosas with walnuts can be prepared ahead of time and frozen – making them ideal for holiday entertaining. This recipe calls for phyllo pastry and baking instead of frying – making them lower in fat than their traditional counterparts. Serve them with mango chutney for a flavorful finish.

Total Time

Prep Time
30 Mins
Cook Time
20 Mins
Total Time
50 Mins

Nutrition

Calories
55 cal
Total Fat
2 g
Cholesterol
0 mg
Polyunsaturated Fat
1 g
Sodium
80 mg
Monounsaturated Fat
0.5 g
Dietary Fiber
1 g
Protein
1.5 g
Carbohydrates
8 g

Ingredients

  • 1 1/2 pounds potatoes, whole, unpeeled (about 3 large)
  • 1 tablespoon canola oil
  • 1 teaspoon black mustard seeds
  • 2 cloves garlic, thinly sliced
  • 1/2 cup onion, minced
  • 1/4 cup coriander, minced
  • 1 chili pepper, finely chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 cup frozen peas, thawed
  • 1 cup California walnuts, chopped
  • 1 package phyllo pastry
  • Cooking spray

Preparation

  1. Boil potatoes in salted water until tender. Drain; let cool. Peel and chop. In large skillet, heat oil over medium-high heat. Add mustard seeds and cook until fragrant and they begin to pop, about 2 minutes. Add garlic and onions, cook 1 minute more. Let cool slightly. In large bowl, combine potatoes, onion mixture, coriander, chili, lemon juice, salt, peas and walnuts.
  2. Lay 1 sheet of phyllo, with the long side facing you, on a clean work surface. Spray lightly with cooking spray and top with a second layer of phyllo. Cut the sheets vertically into 2-1/4-inch strips. Work with one strip at a time and cover remaining strips with damp towel. Place 1 tablespoon of potato and walnut mixture on bottom right hand corner of strip. Form a triangle by folding bottom right corner over filling, up and to the left. Now fold left corner up until another triangle is formed.
  3. Continue forming triangles until end of strip. Place on a parchment-lined baking sheet and spray lightly with cooking spray. Repeat with remaining potato mixture and phyllo. Bake in a 375° F oven about 15 minutes or until lightly golden. Serve immediately, with mango chutney.

 

Tip: Freeze unbaked samosas in single layer on baking sheet and cover with plastic wrap; transfer to freezer bag once completely frozen. Samosas can be baked from frozen; simply increase cooking time by about 5 minutes.