Crispy Samosa Rolls

Crispy Samosa Rolls

Samosas are irresistible because of their flavour bursting filling. Ours are all wrapped up in crisp buttery phyllo so there’s no need for deep frying. You simply roll in phyllo and bake to golden goodness. That makes them easier than pie to make. Another advantage - the filling can be made ahead.

Ingredients

  • Serves: 6
  • Prep Time:
  • Cook Time:
  • 1 cup (250 mL) shredded cooked chicken
  • 1 large cooking onion
  • 1 tbsp (15 mL) canola oil
  • 2 tbsp (30 mL) curry paste (see below)
  • 1 cup (250 mL) water
  • 1 cup (250 mL) diced cooked peeled potato
  • 12 sheets of phyllo
  • 2/3 cup (170 mL) melted butter

Instructions

  1. Shred chicken and measure. Finely dice onion. Heat oil in a large frying pan over medium heat. Add onion and saute for 3 minutes. Add curry paste and stir constantly for 2 minutes. Add water and boil gently, uncovered and stirring often, until about a quarter cup (60 mL) of liquid remains.

  2. Add chicken and potatoes. Stir constantly, gently mashing potatoes, for about 3 minutes so potatoes and chicken pick up the curry flavour and the liquid is absorbed. Refrigerate until cooled to room temperature or up to 2 days. Cover if leaving more than a couple of hours.

  3. When ready to make and bake rolls, preheat oven to 375°F (190°C). Melt butter. Lay 1 phyllo sheet on work surface with the long end closest to you. Cover remaining phyllo with a damp tea towel to keep from drying out. Lightly brush the one phyllo sheet with butter. Spreading with your finger can be helpful. Top with another phyllo sheet lining up the corners, then butter. Repeat with a final sheet and butter.

  4. Cut sheets vertically into three 5 inch (12.5 cm) wide strips. Discard the leftover thin strip. Mound a scant 3 tablespoons (45 mL) filling an inch (2.5 cm) from bottom of one strip. Pat filling into a log shape, leaving a ½ inch (1 cm) phyllo border on both sides. Fold in both long sides of the phyllo strip, about ½ inch (1 cm) in width. Lightly brush folded sides with butter. Fold bottom edge of phyllo over filling, then roll up. Brush roll with butter and place seam side down on baking sheet. Repeat making a total of 12 rolls. Bake until golden, 13 to 15 minutes. Serve warm.

Use whatever curry paste you like best. If you use one of the hotter pastes, such as Vindaloo, the rolls will be pleasingly fiery. If you like a few coriander leaves can be placed on top of the curry chicken log, before rolling it in phyllo.

Nutrition Info

  • Per 2 samosas serving Amount
  • Calories 204
  • Protein 5 g
  • Fat 14 g
  • Saturated Fat 7 g
  • Carbohydrate 16 g
  • Fibre 1 g
  • Sugar 1 g
  • Cholesterol 32 mg
  • Sodium 262 mg
  • Per 2 samosas serving % Daily Value
  • Potassium 3
  • Calcium 1
  • Iron 6
  • Vitamin A 8
  • Vitamin C 3
  • Vitamin B6 6
  • Vitamin B12 3
  • Folate 10
  • Magnesium 4
  • Zinc 4

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