Samosa Pie Sticks (Easy & Fun to Make!)

Move over cheese sticks and give these mouthwatering aloo samosa sticks a try! Made with tender pie dough and filled with a spiced potato mixture, they're buttery, spicy, and flaky. This easy Indian fusion recipe is perfect for serving as snacks or appetizers, and they'll make a great addition to your Indian chaat boards!

I am always looking to try appetizer and snack recipes for easy entertaining. These samosa sticks are a fun to prepare and irresistible to eat. In the past, my fusion recipes like aloo samosa pinwheels and samosa tart have been a big hit with you all. So this year, I wanted to create something equally delicious but still semi-homemade and easy to prepare!

Simply whip up a classic punjabi samosa style aloo filling, roll out and cut store-bought pie crust, and stuff it with the potato mixture. I cut mine into sticks, but you can also go for small triangles. Bake until golden, and you're done!

These crispy & crumbly texture of these samosa sticks faintly reminds me of the popular Maharashtrian snack, bhakarwadi. They are delicious to dip into sweet tamarind chutney or green chutney. Don't forget to pour a cup of hot masala chai while you munch on these!

Why I love this recipe

• Easy & quick to make
• They give you all the samosa taste with half the amount of work since there's no need to make pastry dough or deep fryIng.
• Perfect for serving at parties
• The best part is that they can be assembled a day ahead, refrigerated, and baked when ready
• Perfect to serve a crowd since these are vegetarian friendly!

Ingredients

• Potatoes - You can use any kind of potatoes you like. I use russet potatoes. One tip:-make sure your potatoes are mashed super smooth to ensure even baking and an appetizing look! I grate the boiled potates using the fine side of the box grater.
• Pie Crust - I use store bought for convenience. However, this all butter pie crust recipe from allrecipes is my go to if you want to make at home.

How to Make Samosa Sticks

Prepare the Potato Filling

1. In a medium pan heat up oil on low medium flame. Temper the hot oil with minced ginger & green chilies and hing(asafoetida). Fry on low heat for 10-15 esconds taking care not to burn. Take the pan off the stove if needed.
2. Add the potatoes and sprinkle all the powdered spices along with salt.
3. Mix well (a soft spatula works great) to combine the spices with the potatoes and cook the filling for 3-4 minutes on low heat so that flavors get a chance to meld.
4. Switch off the stove and add finely chopped cilantro. Mix well. Samosa filling is ready. Let it cool down completely before you stuff it.

Roll & Stuff The Pie Crust

5. Place the thawed pie crust on a lightly flour dusted rolling surface. Carefully, unroll the pie crust.
6. With a rolling pin, lightly roll in all directions to slightly enlarge the crust.The exact dimensions of the pastry don't matter. Aim for about 10 inch long side and 7 inch shorter side.
7. Place an eighth sheet pan (non-affiliate link) upside down on the crust and use a sharp knife to cut around it. Trimming off the edges. You will have a rectangular pie crust ready to be stuffed.

8. On one half of the pie crust, spread the cold potato filling leaving about ¼ inch from the edge.
9. Carefully, fold over the other half of the pie crust to enclose the aloo filling to make a rectangular parcel. Seal the edges with hands or use a fork.
10. Using a shap knife, cut down (do not saw) the pastry into 3.5 to 4 inch sticks along the shorter edge. I keep them about ½ inch wide.

11. Transfer each strip to a baking sheet lined with parchment paper, spacing them about an inch apart. Refrigerate for about 30 minutes. The colder they hit the hot oven, the more flaky they will turn out.

Bake The Samosa Sticks

12. Preheat your oven to 400°F. While my package recommended baking pie crust at 425°F, I opted to bake them at a slightly lower temperature due to their shape and size.
13. Brush melted butter on the chilled samosa sticks and place the baking sheet in the oven. Bake for 12-15 minutes or until nicely golden. Don't let them get too brown because they will continue to brown in the residual heat after you have pulled them out of the oven.

14. Let the baked samosa pie sticks cool down on the baking sheet for 8-10 minutes.They are quite crumbly and might break if lifted hot.
15. Transfer to serving plate and serve with chutneys and chai.

Tips

• Always thaw the pie crust before using. Here's another tip. If while unrolling you break the pie crust sheet (happened with me! ), don't worry- gather it all together and roll it on a lightly floured surface using a rolling pin.
• Anytime during the rolling and stuffing process you feel that the pie crust is getting sticky or difficult to handle, refrigerate immediately to chill it.
• Avoid using too much flour while rolling else it sticks to the crust and you might have blackish specks on the sticks after baking. 
• You can add grated paneer to the aloo filling or lightly mashed peas can be added too.
• Please adjust seasonings in the samosa filling as per your taste.
• I used only 1 pie crust for making these. You can double the recipe.
• Pie crust packages usually come with two sheets-if you are doubling the recipe, be sure to work with one at a time and keep the other chilled in the fridge.