Fall Spiced Samosas

Fall Spiced Samosas


The perfect fall package, Thanksgiving appetizer is here! I’ve been afraid of cooking with phyllo dough in the past, but after a friend made homemade samosas for me recently with such ease, I just had to try it out!

With Thanksgiving around the corner, this recipe was born and it is here to stay. Wow your guests and get those fall flavors going before the main dish appears with this appetizer.



Fall Spiced Samosas

*Thaw your phyllo dough ahead of time, 30-40 minutes on the counter will do if in a rush
3 medium potatoes
2 carrots
2 celery stalks
1/2 white onion
1 Tablespoon of cumin
1 Tablespoon of paprika
1/2 Tablespoon of cinnamon
Salt to taste

Boil a small pot of water
Peel the potatoes and cut into 1 inch pieces
Boil potatoes until soft (about 10-12 minutes)
Peel the carrots and finely chop
Finely chop the celery and onion
Heat a few tablespoons of oil and sauté the celery, carrots and onion until soft
Drain the potatoes when cooked and add back to the pot, add a Tablespoon of butter and mash until smooth
Add the spices and seasoning to the celery, carrots and onion and stir to combine
Add the potatoes and stir again
Lay out sheet of phyllo dough, one sheet at a time and fold into thirds, coat with vegan butter
Add a spoonful of the filling to the bottom left of the dough strip and then begin to fold into triangles
The video below should help, albeit fast, but you get the idea

Coat again with butter or oil and bake for 30-35 minute
When cooked, top with chutney and sprinkle with spiced pumpkin seeds


Enjoy and fear not phyllo dough again!

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