FLAKY PHYLLO SAMOSAS

(Makes about 40 pieces)

2 medium – Russet Potatoes, peeled, large dice (350g)

1 Cup – Green Peas, frozen

1 Tbsp – Canola Oil

1 tsp – Cumin Seeds

1 tsp – Fennel Seeds

2 tsps – Coriander, crushed

2 tsps – Ginger, minced

½ small – Yellow Onion, small dice

½ tsp – Garlic, minced

1 lb – Ground Beef, lean

2 – Green Chiles, de-stemmed and minced

1 tsp – Coriander, ground

½ tsp – Garam Masala

½ tsp – Amchur Powder (dried mango powder)

1½  tsp – Kosher Salt

1 box – Phyllo Dough, thawed

1/3 Cup – Butter, melted

 

Filling Method:

1. Boil the potatoes in lightly salted water until tender and lightly mash with a fork but still leaving chunky. Set aside until later.
2. Add the frozen peas to a bowl of hot (not boiling) water for about 5 minutes. Drain, then set aside.
3. In a large non-tick skillet or cast-iron pan, heat oil over medium high heat. Once oil is hot (shimmering), turn heat down to medium and toast the cumin, fennel and crushed coriander seeds in the oil until fragrant, stirring frequently, careful not to burn. (about 1-2 minutes)
4. Add the onions, garlic and ginger and continue to cook for another 3-4 minutes until softened.
5. Add the ground beef and brown until about 80% cooked.
6. Add the green chiles and remaining spices and salt. Stir until the beef is fully cooked.
7. Stir in the cooked potatoes and thawed peas until evenly combined. Adjust salt as needed.
8. Cool mixture completely before filling the phyllo.

To assemble and bake:

1. Slice your stack of phyllo into four strips, along the shorter side. Remember to cover the phyllo you’re not using with lightly moist (not wet) clean towels as to not dry out.
2. Using two thin sheets of phyllo strips, brush with melted butter.
3. Scoop about 2 Tbsps of samosa filling at the bottom, then fold into triangle folds until you reach the top. (There should be directions on the box). Set onto a parchment lined sheet pan.
4. Repeat with remaining samosa filling and phyllo dough. Freeze whatever filling and/or pastry remaining until next time!
5. Brush all sides of the samosa with melted butter and bake at 375°F for about 16-18 minutes, turning over halfway to brown both sides.
6. Serve with your favourite sauces such as tamarind sauce, mango or mint chutney.

– Curated by Chef Anna Hymers for the March 2026 edition of Cattle Country.