Sunday, February 6, 2011

Phyllo Samosas

…with fresh mango chutney, which is an absolute must. Samosas are simple: The potatoes and cauliflower need to be precooked, then combined with peas, yogurt, coconut milk, butter and spices to make the filling. I use a mixture of olive oil and butter for brushing the phyllo. These are tasty even out of the freezer. The chutney freezes well, too, so I pack a little bit in a snack bag to freeze with each serving. Perfect, because I crave these little morsels like crazy sometimes, and now all I have to do is reach into the freezer!


  1. Yummy!! These look so delicious. I'm a sucker for phyllo pastry and anything with mango in it. I think I might just give this one a whirl and maybe without a recipe...yikes, stepping out of the box. Your pictures are so inspiring and they make me really hungry. Keep it up!!

  2. Love samosas! I never thought of using phyllo; what a great tip! So glad to check out your blog.

  3. Thanks very much for following! Best of luck with your phyllo samosas! Mmmm... I think I will have to defrost some very soon!