Samosa Filo Strudels – Easy Shareable Appetizer

Samosa strudels are the perfect spicy vegetarian appetizer for potlucks or holiday gatherings! Storebought filo sheets makes this impressive looking bake simple to put together.

Working with filo pastry

Filo sheets can be found in the frozen section of the supermarket. After defrosting (overnight in the fridge or 3-4 hours at room temperature), the sheets can be unrolled and used.

Filo sheets are paper thin and prone to drying out, so make sure to keep them covered with plastic or a damp kitchen towel while assembling your recipe.

If you don’t use the entire package, the unused filo sheets can be rolled up and refrozen in a Ziplock bag.

How to make samosa filo strudels – step by step with photos

Start by making the samosa filling. I used the samosa filling recipe from Swathi’s Recipes which I adapted slightly based on what I had on hand.

Start by boiling the potatoes until tender. I prefer to boil them whole for ease. They are done when a fork can pierce through with little resistance. (Mine took around 15 minutes.)

Take them out into a bowl. Let cool slightly, remove most of the peel, and mash/crumble.

Heat oil over medium heat in a pot or pan, then add the cumin seeds. When they start sizzling, add the chopped/smashed ginger and chilies. Saute slightly, then add frozen peas and cook for 1-2 minutes. Add the spices (hing, amchur, salt, chili powder, garam masala, coriander) and saute until well mixed and fragrant (30 seconds).

Add the potatoes and mix until well combined. Take the filling off the heat and set aside to cool.

When ready to assemble, preheat oven to 375 F.

To assemble one samosa strudel, take two (2) defrosted filo sheets. Spoon 1/3 of the samosa filling in a row 1-2 inches from the bottom of the filo sheet. Brush the remainder of the sheet lightly with melted butter. Fold the bottom of the filo sheets over the samosa mixture, then roll it up into a long log. Transfer to a baking tray, seam side down. Repeat to make two more long samosa strudels.

Brush the remaining butter on top of the rolls before baking. Bake for 20-25 minutes or until the filo is evenly golden and crispy.

To serve, slice into smaller pieces.

Storage and Reheating

For optimal crispiness, these samosa filo strudel rolls are best eaten within a couple of hours of baking. If the samosa strudels lose their crispiness because the filling is too wet or the atmosphere is humid, you can reheat them in the oven or air fryer.

Similarly, leftovers can be stored in the fridge for days, and reheated in the oven or air fryer when ready to eat.

Recipe Card

Print Recipe

Samosa Filo Strudels

Samosa strudel is the perfect spicy vegetarian appetizer for potlucks or holiday gatherings! Storebought filo sheets makes this impressive looking bake simple to put together.

Prep Time30 minutes mins

Cook Time25 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: American, Canadian, Fusion, Indian

Diet: Vegetarian

Keyword: Baking, Filo, Potatoes, Samosa, Spicy, Strudel

Servings: 9

Ingredients

• 4 medium potatoes 500-550 g
• ½ cup frozen peas
• 1 tbsp oil
• ¾ tsp cumin seeds
• 1 tbsp minced ginger
• 1-2 chopped green chilies sub red chilies or omit
• Pinch hing/asafoetida optional
• ½ tsp salt
• ¾ tsp amchur dried mango powder
• ½ tsp Kashmiri chili powder
• ¾ tsp garam masala
• ½ tsp coriander powder optional
• 6 filo sheets
• 2-3 tbsp butter melted

Instructions

• Boil the potatoes until tender but not mushy. They are done when a fork can pierce through with little resistance (around 15 minutes).
• Take the potatoes out into a bowl. Let cool slightly, remove most of the potato peel, then mash/crumble.
• Heat oil over medium heat in a pot or pan, then add the cumin seeds. When they start sizzling, add the chopped/smashed ginger and chilies. Saute slightly, then add frozen peas and cook for 1-2 minutes. Add the spices (hing, amchur, salt, chili powder, garam masala, coriander) and saute until well mixed and fragrant (30 seconds).
• Add the crumbled/mashed potatoes and mix until well combined. Take the filling off the heat and set aside to let cool.
• When ready to assemble, preheat oven to 375 F.
• To assemble one samosa strudel, take two (2) defrosted filo sheets. Lie the two sheets on top of each other, long edge facing you. Spoon 1/3 of the samosa filling in a row 1-2 inches from the bottom of the filo sheet. Brush the remainder of the sheet lightly with melted butter. Fold the bottom of the filo sheets over the samosa mixture, then roll it up into a long log. Transfer to a baking tray, seam side down. Repeat to make two more long samosa strudels.
• Brush the remaining butter on top of the rolls before baking. Bake for 20-25 minutes or until the filo is evenly golden and crispy.

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