Crunchy baked samosas, healthier and mess-free alternative to the deep-fried ones. These baked samosas are stuffed with creamy shrimp and dill filling which makes it great hot or cold. Or you can stuff it as we do in the traditional samosas with a variety of fillings.
Ingredients:
- For the filling : cream cheese, mustard, dill salt and pepper.
- Uncooked tortillas for the samosa itself.
How to make baked samosa
- n a bowl, add cream cheese, dill, mustard, salt and pepper.
- Add the shrimps, and combine well.
- Cut the tortillas into 3 equal parts.
- Take one part. And fold the edge as shown below to make a cone. Seal with some of the gluing mixture (flour and water). Images 4 to 6.
- Fill the cone with the filling, make sure you do not overfill it. Fold the other part over and seal with more of the flour and water mixture.
- Place in a well oiled baking sheet, seam side down and brush the top with more oil. Bake in a 400F preheated oven until golden and crispy- will take about 15 minutes, be sure to turn them over halfway through.
Baked Samosas
Since we came here to the USA, I've never had a decent samosa, or at least one that is like those I've had before in Egypt. I searched the internet but all that I ended up with, was making samosas that pretty much looked and tasted like fatayer. About three months ago, one of my friends made this amazing samosas that replicated exactly what I had and used to have back in Egypt.
Samosas are a staple appetizers on my mom's Iftar table during the holy month of Ramadan so imagine how I felt all those years :(. When I saw what my friend brought to a gathering my eyes were filled with love, joy, and curiosity at the same time 😍 . I asked my friend and she told me she kept nagging a colleague from India until she told her that she uses uncooked tortillas as a wrapper!!!!
The idea was so new to me as I have never heard of using uncooked tortillas for samosas, but it definitely made sense. Uncooked tortillas look so much like the samosa wrappers that are sold in Egypt, it was always there under my nose the whole time 😳 !!
I have to tell you it was hard to figure out how to cut rounded tortillas to make samosas but it took me a couple of failed trials until it was completely doable. I've used a mixture of flour and water to seal the tortillas so the filling doesn't spill out and it worked like magic.
I've never had baked samosas before, until last year when I was in Egypt and watched my mom giving up her usual fried samosas and making baked ones. She said it was still delicious and that she could have the fried ones a couple of times during Ramadan, but the rest of the days better to make it baked.
To tell you the truth I liked the baked ones especially with this unusual filling. I'm used to enjoying samosas filled with ground beef and rarely with cheese or chicken. This time I've filled mine with a delicious dill, cream cheese, and shrimps filling. It was heavenly good. The filling came off of some of them - were not sealed properly- but still, they tasted fantastic. I've tested this recipe on many occasions and I assure you everybody liked it.
I hope you will enjoy making this easy baked shrimp samosa recipe.
Ingredients
- 1 cup cream cheese.
- 4 Tablespoons dill chopped.
- 2 Tablespoons yellow mustard.
- salt and pepper to taste.
- 1 lb small cooked shrimps peeled.
- About 15 uncooked tortillas.
Gluing mixture
- 2 Tablespoons of flour and just enough water to make a paste.
Instructions
- In a bowl, add the first 4 ingredients.
- Mix well, you may need to add a Tablespoon of water or milk to mix easily.
- Add the shrimps, and combine well.
- Cut the tortillas into 3 equal parts. Take one part.
- Fold the edge as shown above to make a cone.
- Seal with some of the gluing mixture, then fill the cone with the filling, make sure you do not overfill it.
- Fold the other part over and seal with more of the flour and water mixture.
- Place in a well oiled baking sheet, seam side down and brush the top with more oil.
- Bake in a 400F preheated oven until golden and crispy- will take about 15 minutes, be sure to turn them over halfway through.
- Let it cool down and serve.
As I have noticed in some other recipe as well that you mentioned about cooked small shrimp ... Just curious to know ... Can I know what do you mean by cooked shrimp ? What all have you added to the shrimp while cooking ? And have you stir fried it or any other method ?
There are packages of cooked shrimp sold here in the stores. If you do not have them in your country then just cook small shrimps anyway you like then use them.
These shrimp samosas look great, and yes, using fresh flour tortilla is just a great idea...and like that they are baked...thanks for the inspiration Amira.
Hope you are enjoying your week 🙂
Hey there,
It's so strange reading about you and being in Egypt as well! I have lived here most of my life but my mum is British and my dad is Libyan Egyptian when you mentioned about having samosas for Ramadan I couldn't help but smile as we are exactly the same and I was looking up different fillings to use instead of traditional minced meat when I stumbled on your recipe.... I will definetley try it and let you know what I think.. Hope you have a blessed Ramadan... Take care xxx
Thank you Mariam for your comment, I hope you will liked this type of samosa. Ramadan Kareem dear.
Great idea to use flour tortillas to wrap the samosa! And I like that these are baked. Fried ones are wonderful, but you know -- fried. Fantastic recipe -- thanks.