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samosas on a parchment paper and cut open to show creamy dill shrimp filling
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Baked shrimp and dill samosa

Course: Appetizer
Cuisine: Indian, Middle East
Author: Amira


  • 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.


  • 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.