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 samosa 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
Roll & Stuff The Pie Crust
Bake The Samosa Sticks
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.
