Sweet and spicy is the theme of this savory delight. These samosas are absolutely delicious but I am still unsure as to whether they would fit into an appetizer or dessert category, so they are filed under both categories. If you do have a suggestion on this please let me know. Almost every country has its own stuffed baked or fried pastry and samosas are probably the most famous of Indian pastries, if you have tried Indian food you must have tasted a vegetable or meat samosa at some point. Vegetarian varieties normally include a filling of potatoes or lentils and the non-vegetarian options include some type of ground meat. Samosas are very similar to the Sambusas of Ethiopian food and Spanish empanadas. The delicately delicious Greek Spanakopitas appear similar in shape and concept to the samosa but differ in the type of pastry used to create the flaky crust. Phyllo sheets are used to create the Greek stuffed pastries but the Indian samosa relies on temperature to create the flaky texture of the dough.
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Savory Apple Samosas
- Total Time: 1 hour 30 minutes
- Yield: 10 samosas 1x
Description
These savory apple samosas combine the sweetness of apples and raisins with a hint of cinnamon, all encased in a crispy pastry shell.
Ingredients
- For the Pastry dough
- 1 1/4 cup (300 ml) all-purpose unbleached flour
- 1/2 tsp kosher salt
- 6 tbsp (90ml) vegetable oil or shortening
- 10 tbsp (150ml) water
- For the filling
- 4 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes
- 1/4 cup (60 ml) golden raisins or sultanas
- 1/2 tsp black sea salt
- 1/2 tsp dried ginger powder
- 1/2 tsp cumin seeds
- 1/2 tsp chili flakes
- 4 tbsp brown sugar
- 1 tbsp corn flour
- juice of half a lemon
- 4 tbsp (60ml) vegetable oil
Instructions
- Knead all the ingredients of the dough till it comes together in a large ball. You might need to add more water depending on the flour and humidity.
- Wrap the dough in cling film and refrigerate for 30minutes. At this point the pastry can be stored for up to a day ahead and made the next day.
- For the filling
- In a mixing bowl, toss together the apples, raisins, lemon juice, cornflour, sugar and the spices. Fold gently and refrigerate for about 20 minutes.
- This can also be prepared a day ahead and left covered with cling film and stored overnight in the refrigerator.
- Preparing the samosas
- Spread some flour out on a clean and dry surface. Using the palms of your hands, roll out 1/2 inch balls. With a rolling pin, flatten the ball out into a thin circle and using a very little flour when you roll them out.
- The edges of the pastry do not need to be perfect because you will fold them over each other. With a flat knife create two semicircles from the large pastry circle.
- Take one pastry semicircle and make a cone by the folding the center of the semicircle along the length of the diameter. Seal the ends of the pastry with water.
- Fill the pastry cone with the apple filling and fold the open ends of the cone over each other and seal with water.
- Heat the oil in a pan on a medium flame.
- Sear each side of the samosa for about 1 minute and then transfer to a baking sheet prelined with parchment paper.
- Bake the samosas in an oven at 350F for about 30 minutes or till completely golden and crispy.
Notes
- These samosas can be served as an appetizer or dessert.
- They are best enjoyed warm.
- You can store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in an oven to retain crispiness.
- For a healthier version, consider baking the samosas instead of frying.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 samosa
- Calories: 150
- Sugar: 9
- Sodium: 75
- Fat: 7
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
- Cholesterol: 0
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Frequently Asked Questions
What makes these samosas different from a traditional savory samosa?
Instead of the classic potato or meat filling, these use Granny Smith apples and golden raisins seasoned with cumin seeds, dried ginger, chili flakes, and brown sugar — creating a sweet-spicy filling the article says sits somewhere between appetizer and dessert.
Can both the dough and filling be made a day ahead?
Yes — the instructions explicitly say the dough can be wrapped in cling film and refrigerated for up to a day, and the apple filling (tossed with lemon juice, cornflour, sugar, and spices) can also be covered with cling film and stored overnight in the refrigerator. 
Are these baked or fried?
Both — the samosas are first seared in oil on each side for about 1 minute to color them, then transferred to a parchment-lined baking sheet and baked at 350°F for about 30 minutes until completely golden and crispy. The notes add that they can also be baked entirely for a healthier version.
How should I store leftovers and will they stay crispy?
The notes say leftovers can be kept in an airtight container in the refrigerator for up to 2 days. Reheat in the oven (not the microwave) to retain crispiness. They are best enjoyed warm.
Wow, that looks gorgeous Nik! Thanks :)
Thanks, Jana!
this is lovely; gotta try this; thanks for sharing !
Thank you, let me know how it comes out!