Samosa Pie Sticks (Easy & Fun to Make!)
Try these delicious samosa pie sticks made using flaky, tender pie dough stuffed with a spiced aloo samosa filling. This indian fusion recipe is perfect for serving as snacks & appetizers, or indian chaat boards!
Ingredients
For The Samosa Filling (You might have leftover filling)
- 1.5 tablespoon cooking oil I use avocado oil
- 150 g potatoes measured after boiling, peeling and fine grating the potatoes
- 1 tablespoon minced ginger & green chilli simply mince using a mini chopper or hand, I use indian green chillies and they are quite sharp, please adjust quantity to tolerance
- 2-3 pinch hing asafoetida
- ½ teaspoon salt adjust to taste
- 1 tablespoon cilantro leaves finely chopped
Ground Spices
- ½ teaspoon red chili powder (medium hot), adjust to taste, I use degi mirch
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon chaat masala
- ¼ teaspoon garam masala powder
- ⅛ teaspoon roasted cumin powder
Other Ingredients
- 1 22oz pie crust package I use store bought (comes with 2 pie crusts, I used 1 pie crust for this recipe)
- 1 tablespoon butter melted, for brushing
Instructions
Make the samosa filling
- In a medium pan heat up oil on low medium flame. Temper the hot oil with minced ginger & green chilies and hing. Fry on low heat for 10-15 seconds taking care not to burn. Take the pan off the stove if needed.
- Add the super fine grated potatoes and sprinkle all the powdered spices along with salt.
- 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.
- Switch off the stove and add finely chopped cilantro. Mix well. Samosa filling is ready. Let it cool down completely before you stuff.
STUFF THE PIE CRUST
- Place the thawed pie crust on a lightly flour dusted rolling surface. Carefully, unroll the pie crust.
- 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.
- Place an eighth sheet pan upside down on the crust and use a sharp knife to cut around it. Trim off the edges. You will have a rectangular pie crust ready to be stuffed.
- On one half of the pie crust, spread the cold potato filling leaving about ¼ inch from the edge.
- 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.
- Using a shap knife, cut down (do not saw) the crust into 3.5 to 4 inch sticks along the shorter edge. I keep them about ½ inch wide.
- 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
- Preheat your oven to 400°F. While my pie package recommended baking pie crust at 425°F, I opted to bake them at a slightly lower temperature due to their shape and size.
- 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.
- 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.
- Transfer to serving plate and serve with chutneys and chai.
Video
Notes
- 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
Tried this recipe?Let us know how it was!