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Cheesy Samsosa Puffs with Chutney Dipping Sauce

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 Cheesy Samsosa Puffs with Chutney Dipping Sauce
Recipe for the week of October 6-10, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Servings
8 servings
Ingredients
Cheesy Samosa Puffs
  • 1 pound Russet Potatoes peeled and diced, about 2 large
  • 1/2 teaspoon cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 2 sheets frozen puff pastry thawed
  • 2 tablespoons lime juice
  • 3/4 cup shredded cheddar cheese
  • 1 egg beaten
  • 2 teaspoons Salt divided
Mint Chutney
  • 1 bunch Fresh cilantro roughly chopped
  • 1/2 bunch fresh mint destemmed
  • 1- inch knob ginger minced
  • 3 garlic cloves roughly chopped
  • 2 teaspoons cumin
  • 1/2 teaspoon Salt
  • 1 teaspoon white sugar
  • 1 tablespoon lime juice
  • 1/2 cup water
Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Servings
8 servings
Ingredients
Cheesy Samosa Puffs
  • 1 pound Russet Potatoes peeled and diced, about 2 large
  • 1/2 teaspoon cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 2 sheets frozen puff pastry thawed
  • 2 tablespoons lime juice
  • 3/4 cup shredded cheddar cheese
  • 1 egg beaten
  • 2 teaspoons Salt divided
Mint Chutney
  • 1 bunch Fresh cilantro roughly chopped
  • 1/2 bunch fresh mint destemmed
  • 1- inch knob ginger minced
  • 3 garlic cloves roughly chopped
  • 2 teaspoons cumin
  • 1/2 teaspoon Salt
  • 1 teaspoon white sugar
  • 1 tablespoon lime juice
  • 1/2 cup water
Instructions
For the Cheesy Samosa Puffs
  1. Preheat oven to 400ºF and line a baking tray with parchment paper and set it aside.
  2. Place potato cubes in a pot, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
  3. In a small bowl combine all the spices and oil, then stir to infuse the flavors.
  4. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
  5. Stir cheese and lime juice into potato mixture. Taste and season with more salt if needed.
  6. Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about double the size then divide between 2 parchment-lined baking sheets.
  7. Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg and bake until pastry is golden brown, and cheese is melted, 25–30 minutes.
For Mint Chutney
  1. Combine all the ingredients except the water in a bowl. Using an immersion blender, blend the mixture at a low speed until it has become a smooth paste. Gradually add water as you blend till you reach desired thickness.
  2. Serve with the samosas and enjoy!